CAST IRON-ROASTED POTATOES WITH GARLIC AND SHALLOTS

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.