Roasted Herb Potato Medley

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Roasted Herb Potato Medley Ingredients

1/2 c Olive oil	2 ts Fennel seeds; chopped
1/2 c White balsamic vinegar or	3 lb Medium-size red-skinned
; balsamic vinegar	; wedges
1/4 c Chopped shallots	3 lb Medium-size Yukon Gold
5 ts Chopped fresh thyme or 2	; wedges
5 ts Chopped fresh rosemary or 2	Fresh thyme and rosemary
; dried

Instructions for Roasted Herb Potato Medley

Preheat oven to 400F. 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 400F oven about 20 minutes, stirring occasionally.) Transfer to bowl. Garnish with herb sprigs. MAkes 10 servings. Bon Appetit November 1999 Converted by MC_Buster. Per serving: 997 Calories (kcal); 109g Total Fat; (95% calories from fat); 2g Protein; 9g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 21 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Main Ingredient: PotatoCuisine: Uncategorized

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