Roasted Herb Potato Medly
- 1/2 cup olive oil
- 1/2 cup white balsamic vinegar or regular balsamic vinegar
- 1/4 cup chopped shallots
- 5 tsp chopped fresh thyme
- 5 tsp chipped fresh rosemary
- 3 pounds medium size red skinned potatoes, each cut into 8 wedges
- 3 pounds medium slize Yukon gold potatoes, each cut into 8 wedges
- Oil 2 large baking sheets. Whisk first 5 ingredients in large bowl to blend. Add potatoes. Sprinkle generously wiht salt and pepper. Toss to coat. Using slotted spoon, tranfer potatoes to prepared sheets, spreading in single layer. Reserve oil mixture in bowl. Roast potatoes until tender and golden, stirring and turning occasionally, about 1 hour. Return potatoes to reserved oil mixture. Toss. Can be prepared 6 hours ahead. Cover and refrigerate. Transfer potatoes to baking sheet rewarm in 400 degree oven about 20 minutes, stirring occasionally. Transfer to bowl. Garnish with herb sprigs.
olive oil, white balsamic vinegar, shallots, thyme, rosemary, potatoes, gold potatoes
Taken from www.epicurious.com/recipes/member/views/roasted-herb-potato-medly-50132829 (may not work)