Roasted Red Potatoes With Shallots And Fresh Herbs

1. 1

   Preheat oven to 400u00b0F.

2. 2

   Oil a large baking sheet.

3. 3

   Whisk the olive oil, vinegar, shallots, thyme, rosemary, and fennel seeds together in a large bowl.

4. 4

   Add the potatoes.

5. 5

   Sprinkle generously with salt and pepper.

6. 6

   Toss to coat.

7. 7

   Using a slotted spoon, transfer the potatoes to the prepared sheet, spreading in a single layer.

8. 8

   Reserve oil mixture in the bowl.

9. 9

   Roast the potatoes until tender and golden, stirring occasionally, about 1 hour.

10. 10

    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 400u00b0F oven about 6-9 min, stirring occasionally).

11. 11

    Transfer to a bowl, garnish with some fresh herbs and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.