Roasted herb potato medley
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Olive oil |
| ½ | cup | White balsamic vinegar or regular |
| ; balsamic vinegar | ||
| ¼ | cup | Chopped shallots |
| 5 | teaspoons | Chopped fresh thyme or 2 teaspoons dried |
| 5 | teaspoons | Chopped fresh rosemary or 2 teaspoons |
| ; dried | ||
| 2 | teaspoons | Fennel seeds; chopped |
| 3 | pounds | Medium-size red-skinned potatoes; each cut into 8 |
| ; wedges | ||
| 3 | pounds | Medium-size Yukon Gold potatoes; each cut into 8 |
| ; wedges | ||
| Fresh thyme and rosemary sprigs | ||
Directions
Preheat oven to 400F. Oil 2 large baking sheets. Whisk first 6 ingredients in large bowl to blend. Add potatoes. Sprinkle generously with salt and pepper. Toss to coat. Using slotted spoon, transfer potatoes to prepared sheets, spreading in single layer. Reserve oil mixture in bowl.
Roast potatoes until tender and golden, stirring and turning potatoes occasionally, about 1 hour. Return potatoes to reserved oil mixture in bowl; toss. (Can be prepared 6 hours ahead. Cover and refrigerate. Transfer potatoes to baking sheet; rewarm in 400F oven about 20 minutes, stirring occasionally.) Transfer to bowl. Garnish with herb sprigs.
MAkes 10 servings.
Bon Appetit November 1999
Converted by MC_Buster.
Per serving: 997 Calories (kcal); 109g Total Fat; (95% calories from fat); 2g Protein; 9g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 21½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.