Ingredients:
1/4 cup olive oil
1/4 cup balsamic vinegar ( white if you can find it)
1/8 cup shallots, chopped
2 1/2 teaspoons fresh thyme, chopped
2 1/2 teaspoons fresh rosemary, chopped
1 teaspoon fennel seeds, chopped
3 lbs red potatoes, medium sized and each cut into 8 wedges
Directions:
Preheat oven to 400 F.
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 400 F oven about 6-9 min, stirring occasionally).
Transfer to a bowl, garnish with some fresh herbs and serve.
Servings: 4-5
Time preparation: 10 min.
Time total: 70 min.