Roasted Red Potatoes With Shallots and Fresh Herbs

Recipe by SkinnyMinnie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 4-5
UNITS: US

INGREDIENTS

Nutrition
  • 14
  • 14
    cup balsamic vinegar (white if you can find it)
  • 18
    cup shallot, chopped
  • 2 12
    teaspoons fresh thyme, chopped
  • 2 12
    teaspoons fresh rosemary, chopped
  • 1
    teaspoon fennel seed, chopped
  • 3
    lbs red potatoes, medium sized and each cut into 8 wedges
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DIRECTIONS

  • Preheat oven to 400ºF.
  • Oil a large baking sheet.
  • Whisk the olive oil, vinegar, shallots, thyme, rosemary, and fennel seeds together in a large bowl.
  • Add the potatoes.
  • Sprinkle generously with salt and pepper.
  • Toss to coat.
  • Using a slotted spoon, transfer the potatoes to the prepared sheet, spreading in a single layer.
  • Reserve oil mixture in the bowl.
  • Roast the potatoes until tender and golden, stirring occasionally, about 1 hour.
  • 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).
  • Transfer to a bowl, garnish with some fresh herbs and serve.
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