Food recipes
Roasted Red Potatoes With Shallots and Fresh Herbs
Roasted Red Potatoes With Shallots and Fresh Herbs Ingredients: oil, olive, salad or cooking vinegar, balsamic shallots, raw spices, thyme, dried spices, rosemary, dried spices, fennel seed potatoes, raw, skin Directi...
Roasted Red Potatoes With Shallots and Fresh Herbs
Ingredients:
oil, olive, salad or cooking
vinegar, balsamic
shallots, raw
spices, thyme, dried
spices, rosemary, dried
spices, fennel seed
potatoes, raw, skin
Directions:
Preheat oven to 400 degrees F.
Oil a large baking sheet.
Whisk the olive oil, vinegar, shallots, thyme, rosemary, and fennel seeds together in a large bowl.
Add the potatoes.
Sprinkle generously with salt and pepper.
Toss to coat.
Using a slotted spoon, transfer the potatoes to the prepared sheet, spreading in a single layer.
Reserve oil mixture in the bowl.
Roast the potatoes until tender and golden, stirring occasionally, about 1 hour.
Return potatoes to reserved oil mixture in bowl and toss again.
(Can be prepared 6 hours ahead; cover and refrigerate.
Transfer to a baking sheet and rewarm in a 400 degrees F oven about 6-9 min, stirring occasionally).
Transfer to a bowl, garnish with some fresh herbs and serve.
Ingredients:
oil, olive, salad or cooking
vinegar, balsamic
shallots, raw
spices, thyme, dried
spices, rosemary, dried
spices, fennel seed
potatoes, raw, skin
Directions:
Preheat oven to 400 degrees F.
Oil a large baking sheet.
Whisk the olive oil, vinegar, shallots, thyme, rosemary, and fennel seeds together in a large bowl.
Add the potatoes.
Sprinkle generously with salt and pepper.
Toss to coat.
Using a slotted spoon, transfer the potatoes to the prepared sheet, spreading in a single layer.
Reserve oil mixture in the bowl.
Roast the potatoes until tender and golden, stirring occasionally, about 1 hour.
Return potatoes to reserved oil mixture in bowl and toss again.
(Can be prepared 6 hours ahead; cover and refrigerate.
Transfer to a baking sheet and rewarm in a 400 degrees F oven about 6-9 min, stirring occasionally).
Transfer to a bowl, garnish with some fresh herbs and serve.