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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