I got this recipe in the September 2012 issue of Vegetarian Times. They did a feature on shallots and I have already made this recipe twice. It’s easy and a fun way to eat potatoes.
Baked (Sweet) Potatoes
I’ve done this with both white potatoes and sweet potatoes. I almost always prefer sweet potatoes, and this was no exception!
- 4-5 small to medium potatoes
- 1 tablespoon olive oil
- salt and pepper
Pre-heat the oven to 450. Wash and scrub the potatoes. Slice in them in half length-wise. Toss them in a bowl with oil, salt and pepper to taste. Lay them on a baking sheet with open side up. Bake for 20-25 minutes.
This is the best part of the dish!
- 1/2 pound shallots, chopped
- 3 tablespoons balsamic vinegar
- 2 teaspoons brown sugar
- large pinch red pepper flakes
Saute the shallots in oil or water for 10 minutes on medium heat. Remove from heat and stir in the vinegar, sugar, and red pepper flakes. Heat on low for about one minute.
Serve with the chutney topped on the potatoes. You can even use your fingers to eat it like a finger food!