Sure, let’s delve into crafting the delectable Roasted Herb Potato Medley recipe together! This dish is a savory delight that combines the earthy goodness of Yukon gold potatoes with aromatic herbs and a touch of olive oil for that perfect crispiness. It’s a fantastic addition to any meal, whether it’s a cozy weeknight dinner or a special gathering with friends and family.
Roasted Herb Potato Medley
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 10
Calories: 314.4 per serving
Rating: ⭐️⭐️⭐️⭐️⭐️ (based on 3 reviews)
Ingredients:
- 1/2 cup olive oil
- 1/2 cup finely chopped shallot
- 1/4 cup chopped fresh thyme leaves
- 5 teaspoons dried thyme
- 5 teaspoons chopped fresh rosemary
- 2 teaspoons dried rosemary
- 3 teaspoons fennel seeds
- 3 pounds Yukon gold potatoes, scrubbed and cut into wedges
- Fresh thyme sprigs, for garnish
- Fresh rosemary sprigs, for garnish
- Salt and pepper, to taste
Instructions:
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Preheat oven to 400°F (200°C). This ensures that your oven is nice and hot for perfectly roasted potatoes.
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Prepare baking sheets by lightly oiling two large baking sheets. This prevents the potatoes from sticking and ensures even cooking.
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Whisk together the olive oil, shallot, thyme (both fresh and dried), rosemary (both fresh and dried), and fennel seeds in a large bowl until well blended. This flavorful mixture will infuse the potatoes with delicious herbaceous goodness.
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Add the potato wedges to the bowl with the herb mixture. Make sure they are evenly coated with the oil and herbs.
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Season generously with salt and pepper. This step is crucial for enhancing the flavors of the potatoes as they roast.
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Transfer the coated potato wedges to the prepared baking sheets in a single layer. Spreading them out ensures they cook evenly and become perfectly golden and crispy.
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Roast the potatoes in the preheated oven for about 1 hour, or until they are tender and golden brown. Remember to stir and turn them occasionally for even cooking and browning.
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Once the potatoes are roasted to perfection, remove them from the oven and transfer them back to the bowl with the reserved oil mixture. Give them a gentle toss to coat them in the flavorful oil once again.
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If preparing ahead, you can cover and refrigerate the potatoes for up to 6 hours at this stage. When ready to serve, simply transfer them back to a baking sheet and rewarm them in a 400°F oven for about 20 minutes, stirring occasionally.
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To serve, transfer the roasted herb potato medley to a serving bowl and garnish with fresh thyme and rosemary sprigs for a beautiful presentation.
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Enjoy this irresistible dish as a side to your favorite main course or as a satisfying standalone meal.
This Roasted Herb Potato Medley is not only easy to make but also incredibly flavorful and versatile. The combination of fresh and dried herbs, along with the aromatic shallots, elevates humble potatoes into a culinary masterpiece that will impress your taste buds and leave you craving more. Whether you’re hosting a dinner party or simply enjoying a cozy night in, this recipe is sure to be a hit with everyone at the table!
