This is an easy and quick recipe. The shallots smell so good when caramelizing and the rosemary is so fragrant.
1 1/2 lbs baby potatoes
2 tbsp earth balance
5 small shallots, chopped
1 tsp sugar
Salt and freshly ground black pepper
1 tsp chopped fresh rosemary
In a sauce pan of boiling salted water, cook the potatoes until almost tender. Drain and pat dry.
In a skillet, melt margarine over medium heat. Add the shallots, sprinkle with the sugar, and cook until softened and slightly caramelized, about 7 minutes. Add the paprika and salt and pepper to taste. Sprinkle with rosemary and continue cooking until the potatoes are coated and tender about 7 minutes.