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