Roasted Herb Potato Medley

A delicious side from the Thanksgiving edition, 1999, Bon Appetit

• Ready In: 1 hr 10 mins
• Serves: 10

Ingredients

• 1⁄2 cup olive oil
• 1⁄2 cup  white balsamic vinegar or 1⁄2 cup  regular  balsamic vinegar
• 1⁄4 cup  chopped shallot
• 5  teaspoons  chopped fresh thyme or 2  teaspoons dried thyme
• 5  teaspoons  chopped fresh rosemary or 2  teaspoons dried rosemary
• 2  teaspoons fennel seeds, chopped
• 3  lbs  medium-size  red potatoes, each cut into 8 wedges
• 3  lbs  medium-size yukon gold potatoes, each cut into 8 wedges
•  fresh thyme sprig
•  rosemary sprig

Directions

1. Preheat oven to 400°F.
2. Oil 2 large baking sheets.
3. Whisk first 6 ingredients in large bowl to blend.
4. Add potatoes.
5. Sprinkle generously with salt and pepper.
6. Toss to coat.
7. Using slotted spoon, transfer potatoes to prepared sheets, spreading in single layer.
8. Reserve oil mixture in bowl.
9. Roast potatoes until tender and golden, stirring and turning potatoes occasionally, about 1 hour.
10. Return potatoes to reserved oil mixture in bowl; toss.
11. (Can be prepared 6 hours ahead. Cover and refrigerate. Transfer potatoes to baking sheet; rewarm in 400°F oven about 20 minutes, stirring occasionally.) Transfer to bowl.
12. Garnish with herb sprigs.