Caramelized Shallot Potatoes
a nod to the new Paso Robles La Bella Sera's restaurant,
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
our new Petite Sirah. Ah, life is good.
1 pound potatoes, Yukon or russet mashed, prepared as you usually do
1/4 cup butter
1/4 cup olive oil
tsp basalmic vinegar
the shallots: melt butter with olive oil in a large skillet. Add sugar
and peeled and diced shallots. Brown over medium heat, stirring often
keep the shallots coated. Add basalmic vinegar and continue cooking
shallots are soft, caramelized and smell wonderful.
into mashed potatoes, serve hot.
great side to Enoteca's sea bass, or steaks. Or skip the mashed
and pour the shallots over a grilled portobello mushroom. Serve with