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Name: Roasted Herb Potato Medley
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: Fresh thyme and rosemary; 1/2 c White balsamic vinegar or; ; wedges; ; dried; 3 lb Medium-size red-skinned; 1/4 c Chopped shallots; ; wedges; 5 ts Chopped fresh rosemary or 2; 5 ts Chopped fresh thyme or 2; 3 lb Medium-size Yukon Gold; ; balsamic vinegar; 1/2 c olive oil; 2 ts Fennel seeds; chopped

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INGREDIENTS

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

INSTRUCTIONS

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 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.

NOTES

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Roasted Herb Potato Medley

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

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        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.

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Nutrition

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Serving Size: 1 Serving (2789g)
Recipe Makes: 1 servings

Calories: 268
Calories from Fat: 244 (91%)

Amt Per Serving		% DV

	Total Fat 27.1g	36 %
	Saturated Fat 3.8g	19 %
	Monounsaturated Fat 19.7g
	Polyunsanturated Fat 2.9g
Cholesterol 0mg		0 %
Sodium 5.5mg		0 %
Potassium 138.1mg		4 %
Total Carbohydrate 6.9g		2 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 6.8g
Protein 1g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 268

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