ROASTED RED POTATOES WITH SHALLOTS AND FRESH HERBS
Yet another roasted potato recipe, I know! I love potatoes, so I am always looking for another way to prepare them. This one is a little different and tastes amazing. This recipe is easily doubled for a large group of people. It can also be prepared ahead of time, just cover and refrigerate, then reheat in a 400ºF oven for 6-9 min, stirring occasionally. **If using dried herbs, only use 1 tsp.
Provided by SkinnyMinnie
Categories Potato
Time 1h10m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400ºF.
- Oil a large baking sheet.
- Whisk the olive oil, vinegar, shallots, thyme, rosemary, and fennel seeds together in a large bowl.
- Add the potatoes.
- Sprinkle generously with salt and pepper.
- Toss to coat.
- Using a slotted spoon, transfer the potatoes to the prepared sheet, spreading in a single layer.
- Reserve oil mixture in the bowl.
- Roast the potatoes until tender and golden, stirring occasionally, about 1 hour.
- 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 400ºF oven about 6-9 min, stirring occasionally).
- Transfer to a bowl, garnish with some fresh herbs and serve.
Nutrition Facts : Calories 370.9, Fat 14.1, SaturatedFat 2, Sodium 21.9, Carbohydrate 55.5, Fiber 6.1, Sugar 3.4, Protein 6.7
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