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Roasted Red Potatoes With Shallots and Fresh Herbs

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“Yet another roasted potato recipe, I know! I love potatoes, so I am always looking for another way to prepare them. This one is a little different and tastes amazing. This recipe is easily doubled for a large group of people. It can also be prepared ahead of time, just cover and refrigerate, then reheat in a 400ºF oven for 6-9 min, stirring occasionally. **If using dried herbs, only use 1 tsp.”
READY IN:
1hr 10mins
SERVES:
4-5
UNITS:
US

Ingredients Nutrition

  • 14 cup olive oil
  • 14 cup balsamic vinegar (white if you can find it)
  • 18 cup shallot, chopped
  • 2 12 teaspoons fresh thyme, chopped
  • 2 12 teaspoons fresh rosemary, chopped
  • 1 teaspoon fennel seed, chopped
  • 3 lbs red potatoes, medium sized and each cut into 8 wedges

Directions

  1. Preheat oven to 400ºF.
  2. Oil a large baking sheet.
  3. Whisk the olive oil, vinegar, shallots, thyme, rosemary, and fennel seeds together in a large bowl.
  4. Add the potatoes.
  5. Sprinkle generously with salt and pepper.
  6. Toss to coat.
  7. Using a slotted spoon, transfer the potatoes to the prepared sheet, spreading in a single layer.
  8. Reserve oil mixture in the bowl.
  9. Roast the potatoes until tender and golden, stirring occasionally, about 1 hour.
  10. 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 400ºF oven about 6-9 min, stirring occasionally).
  11. Transfer to a bowl, garnish with some fresh herbs and serve.

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