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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 6 |
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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. Ingredients:
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.
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