Ingredients:
1/2 cup olive oil
1/2 cup white balsamic vinegar or 1/2 cup regular balsamic vinegar
1/4 cup chopped shallots
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 sprigs
rosemary sprigs
Directions:
Preheat oven to 400 F.
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 400 F oven about 20 minutes, stirring occasionally.) Transfer to bowl.
Garnish with herb sprigs.
Servings: 10
Time preparation: 10 min.
Time total: 70 min.