Roasted Potatoes With Herbs

Roasted Potatoes With Herbs
Roasted Potatoes With Herbs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 4

    pounds Yukon Gold 2" to 2 1/2"-diameter potatoes unpeeled, each

  • cut into 6 wedges

  • 1

    cup chopped shallots - (abt 5 large)

  • 1/2

    cup olive oil

  • 1

    tablespoon coarse kosher salt

  • 1

    teaspoon freshly-ground black pepper

  • 6

    tablespoons chopped fresh parsley divided

  • 4

    teaspoons chopped fresh thyme

Directions

Add potatoes to large pot of boiling salted water. Cook 6 minutes and drain. Toss potatoes with shallots, oil, salt, and pepper in large bowl to coat. (Can be prepared 1 day ahead. Cool slightly, then cover and refrigerate.) Preheat oven to 400 degrees. Lightly oil 2 rimmed baking sheets. Divide potatoes between prepared baking sheets. Roast 35 minutes. Sprinkle 2 tablespoons parsley and 2 teaspoons thyme over potatoes on each sheet. Using metal spatula, turn potatoes to coat. Roast until brown and tender, about 20 minutes longer. Transfer to serving bowl, sprinkle with remaining 2 tablespoons parsley, and serve. This recipe yields 8 servings.

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