Roasted Herb Potato Medley Recipe

Name: Roasted Herb Potato Medley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 1/2 cup white balsamic vinegar or 1/2 cup regular balsamic vinegar; 1/4 cup chopped shallot; 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 sprig; rosemary sprig

Servings: persons

1/2 cup olive oil
1/2 cup white balsamic vinegar or 1/2 cup regular balsamic vinegar
1/4 cup chopped shallot
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 sprig
rosemary sprig

1
Preheat oven to 400u00b0F.
2
Oil 2 large baking sheets.
3
Whisk first 6 ingredients in large bowl to blend.
4
Add potatoes.
5
Sprinkle generously with salt and pepper.
6
Toss to coat.
7
Using slotted spoon, transfer potatoes to prepared sheets, spreading in single layer.
8
Reserve oil mixture in bowl.
9
Roast potatoes until tender and golden, stirring and turning potatoes occasionally, about 1 hour.
10
Return potatoes to reserved oil mixture in bowl; toss.
11
(Can be prepared 6 hours ahead. Cover and refrigerate. Transfer potatoes to baking sheet; rewarm in 400u00b0F oven about 20 minutes, stirring occasionally.) Transfer to bowl.
12
Garnish with herb sprigs.

809

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup olive oil, 1/2 cup white balsamic vinegar or 1/2 cup regular balsamic vinegar, 1/4 cup chopped shallot, 5 teaspoons chopped fresh thyme or 2 teaspoons dried thyme, and more.

Yes, Roasted Herb Potato Medley falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Herb Potato Medley

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