Roasted Herb Potato Medley

By Dunjab

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

Preparation

Step 1

Preheat oven to 400°F. 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 400°F oven about 20 minutes, stirring occasionally.) Transfer to bowl. 12 Garnish with herb sprigs.