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    ROASTED POTATOES WITH HERBS


    Source of Recipe


    Bon Appétit

    List of Ingredients




    4 pounds 2- to 2 1/2-inch-diameter Yukon Gold potatoes, unpeeled, each cut into 6 wedges
    1 cup chopped shallots (about 5 large)
    1/2 cup olive oil
    1 tablespoon coarse kosher salt
    1 teaspoon ground black pepper

    6 tablespoons chopped fresh parsley, divided
    4 teaspoons chopped fresh thyme

    Recipe



    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°F. 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.

    Makes 8 servings


 

 

 


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