Roasted Rosemary Potatoes With Garlic And Shallots

By Oprah
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6 large russet potatoes (about 4 1/2 pounds), peeled and cut into 1 1/2-inch pieces

1 cup pearl onions or cipollini , blanched and peeled

12 medium shallots , peeled

2 tablespoons fresh chopped rosemary

1/3 cup olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

24 large cloves garlic

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