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Makes: about 6 cups (1.5 L)

1 tbsp (15 mL) canola oil

6 cups (1.5 L) un­peeled baby pota­toes, halved

⅔ cup (160 mL) roughly chopped shal­lots

3 cloves gar­lic, thinly sliced ½ cup (125 mL) no-salt-added chicken broth

1 tbsp (15 mL) salted but­ter 2 bay leaves 1 sprig fresh thyme or ¼ tsp (1 mL) dried thyme, crum­bled ¾ tsp (4 mL) salt

½ tsp (2.5 mL) freshly ground pep­per

1. Pre­heat oven to 425°F (220°C).

2. Heat oil in a deep 12-inch (30.5-cm) cast iron fry­ing pan over medium-high heat. Add pota­toes and sauté un­til golden brown, about 5-10 min­utes. Stir in shal­lots and gar­lic; sauté for 1 minute. Add re­main­ing in­gre­di­ents and stir to com­bine. Bring to a boil.

3. Re­move fry­ing pan from heat and cover with foil. Trans­fer to oven and bake un­til pota­toes are ten­der, about 18-20 min­utes. Dis­card bay leaves and thyme sprig.

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