1
Adjust rack to top position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Dice potatoes into ½-inch pieces. Halve and peel shallot; thinly slice one half and mince remaining. Trim and halve Brussels sprouts lengthwise.
Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.
Reserve ½ cup potato cooking liquid; then drain and return potatoes to pot.