Roasted Red Potatoes With Shallots and Fresh Herbs

Yet another roasted potato recipe, I know! I love potatoes, so I am always looking for another way to prepare them. This one is a little different and tastes amazing. This recipe is easily doubled for a large group of people. It can also be prepared ahead of time, just cover and refrigerate, then reheat in a 400ºF oven for 6-9 min, stirring occasionally. **If using dried herbs, only use 1 tsp.

• Ready In: 1 hr 10 mins
• Serves: 4-5

Ingredients

• 1⁄4 cup olive oil
• 1⁄4 cup  balsamic vinegar (white if you can find it)
• 1⁄8 cup shallot, chopped
• 2 1⁄2 teaspoons fresh thyme, chopped
• 2 1⁄2 teaspoons fresh rosemary, chopped
• 1  teaspoon fennel seed, chopped
• 3  lbs  red potatoes, medium sized and each cut into 8 wedges

Directions

1. Preheat oven to 400ºF.
2. Oil a large baking sheet.
3. Whisk the olive oil, vinegar, shallots, thyme, rosemary, and fennel seeds together in a large bowl.
4. Add the potatoes.
5. Sprinkle generously with salt and pepper.
6. Toss to coat.
7. Using a slotted spoon, transfer the potatoes to the prepared sheet, spreading in a single layer.
8. Reserve oil mixture in the bowl.
9. Roast the potatoes until tender and golden, stirring occasionally, about 1 hour.
10. Return potatoes to reserved oil mixture in bowl and toss again. (Can be prepared 6 hours ahead; cover and refrigerate. Transfer to a baking sheet and rewarm in a 400ºF oven about 6-9 min, stirring occasionally).
11. Transfer to a bowl, garnish with some fresh herbs and serve.