Herbed Roasted Potatoes

TyrusG's Note:

A classic side dish and a very flavorful way to prepare your potatoes. I like to use half red potatoes and half yukon gold potatoes to give it a little extra color.

• Total Time: 1 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 1/4 cup olive oil, plus more for pan
• 2 tablespoons balsamic vinegar
• 4 sprigs fresh thyme, leaves picked
• 2 sprigs fresh rosemary, leaves picked
• 1 teaspoon fennel seed (optional)
• 4 garlic cloves, pealed
• 3 lbs potatoes, cut into wedges
• coarse salt
• fresh ground black pepper

Directions:

1. Preheat oven to 400F, oil a larg rimmed baking sheet, set aside.
2. In a large bowl whisk together olive oil, vinegar, thyme, rosemary and fennel seed to blend.
3. Add the garlic and potatoes.
4. Season generously with salt and pepper, toss to coat.
5. Using a slotted spoon, spread the potatoes in a single layer. Reserve the oil mixture in bowl.
6. Roast the potatoes until golden brown and fork tender, stirring occasionally, about 1 hours
7. Drizzle with remaining oil. Taste and adjust seasoning. Serve immediately.

Reviews

[WiGal]

I love oven roasted potatoes! And these are very good. :). I did have mine in oven longer...about 70 minutes.

[Sydney Mike]

Made this just for 2 of us, & since these are such GREAT TASTING POTATOES, I'm looking forward to making them again, for company! Prep was so easy & the final result, OUTSTANDING! Thanks for sharing a great recipe! [Tagged, made & reviewed for one of my adopted chefs in the current Pick A Chef]

[SVSOUZA]

So very good. I left out the fennel seed sinceIdidn't have any but it tasted great. I would suggest cooking this on a higher rack since the rosemary burned a little bit but it was a great tasting recipe. Thank you for making our Christmas Eve dinner brighter!