Sometimes you just can't go wrong when you cook. Heat up garlic and olive oil, brown a beef roast, simmer spices, and you're sure to see family members circling for position at the dinner table, eager for what's in store. It's the same way with roasted potatoes.
Seconds are inevitable.
If you've been curious about using shallots and never knew quite what to do with them, this recipe will explain a lot. Thank goodness that fresh herbs are becoming more available in expanding supermarket produce sections. As respectable as parsley and cilantro are, they have their place. We certainly don't want them in every dish we cook. Fresh rosemary has a woodlands, piney scent and flavor that, combined with the shallots, will have diners exclaiming over what are otherwise plain, roasted potatoes.