6 Tbs. Butter (3/4 stick)
1/4 cup fresh Sage, chopped
4 lb. medium-size Red Potatoes, scrubbed and quartered
1 tsp. dried Sage
Salt and Pepper to taste
16 Shallots, peeled and halved lengthwise
Preheat oven to 375-F degrees.
Cook butter and fresh sage in small saucepan over medium heat until the butter simmers and is well flavored with sage, usually about 4 minutes.
Toss prepared red potatoes with the dried sage and two tablespoons of the sage butter in bowl. Sprinkle with salt and pepper. Transfer potatoes to 2 baking sheets and bake for 20 minutes.
Toss shallots in same bowl with one tablespoon of sage butter. Season with salt and pepper. Divide shallots between baking sheets. Roast until potatoes and shallots are tender and golden, turning occasionally, about 35 minutes longer.
Transfer potatoes and shallots to large serving bowl. Pour remaining sage butter on top, re-heating in the microwave if butter has congealed. Toss gently, season with salt and pepper, and serve warm.
