Recipe - Roasted Herb Potato Medley

One half cup Olive oil
One half cup White balsamic vinegar or
regular
; balsamic vinegar
One fourth cup Chopped shallots
5 teaspoon Chopped fresh thyme or 2
teaspoons dried
5 teaspoon Chopped fresh rosemary or 2
teaspoons
; dried
2 teaspoon Fennel seeds; chopped
3 pound Mediumsize redskinned
potatoes; each cut into 8
; wedges
3 pound Mediumsize Yukon Gold
potatoes; each cut into 8
; wedges
Fresh thyme and rosemary
sprigs

Preheat oven to 400F. Oil 2 large baking sheets. Whisk first 6 ingredients
in large bowl to blend. Add potatoes. Sprinkle generously with salt and
pepper. Toss to coat. Using slotted spoon, transfer potatoes to prepared
sheets, spreading in single layer. Reserve oil mixture in bowl.

Roast potatoes until tender and golden, stirring and turning potatoes
occasionally, about 1 hour. Return potatoes to reserved oil mixture in
bowl; toss. (Can be prepared 6 hours ahead. Cover and refrigerate. Transfer
potatoes to baking sheet; rewarm in 400F oven about 20 minutes, stirring
occasionally.) Transfer to bowl. Garnish with herb sprigs.

MAkes 10