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Roasted Potatoes With Herbs Recipe

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This recipe for Roasted Potatoes With Herbs, by , is from The Great Froehlich Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sean Mulvaney
Added: Friday, June 16, 2006

Category:
Category:

Ingredients:  
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,

Directions:
Directions:
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.
Preheat oven to 400F. 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.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Prior to roasting step, you can do the other preparation a day in advance and then roast the potatoes the day you serve. After you toss potatoes with shallots, oil, etc., you can refrigerate (saves on prep time the day of the meal if cooking for a large group).

You can experiment with other herbs: sage, rosemary, or garlic.

 

 

 

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