Oh, potatoes. Although many wage war on carbohydrates, I embrace a serving of starch in potato form at least once a week, sometimes more. I can’t think of a form that a potato takes that I don’t enjoy, save for bad fries (the flavorless steak variety that lack seasoning, often served with sub-par burgers at pubs). They’re my quintessential comfort food, barely beating out chocolate cake and the Pork Belly Buns at Momofuku Ssam Bar. 

In my pre-Thanksgiving rush to clear out my kitchen, the perfect pairing for the small white potatoes I had was a pile of shallots, fresh rosemary sprigs, and little else.

Roast Rosemary Potatoes with Shallots
-1.5 lbs. small to medium white potatoes (or potatoes of your choice)
-4 medium shallots
-3 fresh rosemary sprigs
-2 tbs. olive oil
-Salt
-Pepper

1. Pre-heat oven to 400º

2. Clean and cut potatoes into wedges and arrange into a single layer in a square pan.

3. Cut shallots into halves and place among potato wedges in pan. Drizzle 2 tbs. olive oil over them and toss. 

4. Sprinkle with salt and pepper and toss again (not too much, as you can add to taste after cooking). 

5. Place three sprigs of fresh rosemary on top and place in the oven. Cook for 30-40 minutes, or until potatoes can be easily pierced with a fork. 

6. Remove from oven and throw away the rosemary sprigs. Serve.