Fratelli Perata Winery

Caramelized Shallot Potatoes


With a nod to the new Paso Robles La Bella Sera's restaurant, Enoteca, here is a wonderful flavor addition to winter meals. We were lucky enough to pair their Sea Bass with these potatoes and a basalmic-pancetta sauce with our new Petite Sirah. Ah, life is good.

1 pound shallots   
1 pound potatoes, Yukon or russet mashed, prepared as you usually do
cup butter 
cup olive oil
3 tsp sugar
1 tsp basalmic vinegar

Caramelize the shallots: melt butter with olive oil in a large skillet. Add sugar and peeled and diced shallots. Brown over medium heat, stirring often to keep the shallots coated. Add basalmic vinegar and continue cooking until shallots are soft, caramelized and smell wonderful.

Fold into mashed potatoes, serve hot.

A great side to Enoteca's sea bass, or steaks. Or skip the mashed potatoes and pour the shallots over a grilled portobello mushroom. Serve with the Petite Sirah.