Roasted Red Potatoes With Shallots and Fresh Herbs

The scent of rosemary always takes me back to my grandmother’s garden. Tucked behind her little cottage was a vibrant, rambling collection of herbs and vegetables. She grew everything from basil and oregano to plump tomatoes and, of course, an abundance of potatoes. Whenever I visited, she’d send me out to harvest potatoes, their earthy aroma clinging to my hands. Then, she’d whip up a simple, rustic potato dish with whatever fresh herbs were flourishing. This recipe for roasted red potatoes with shallots and herbs is a loving echo of those memories – a celebration of simple, fresh ingredients transformed into something truly special.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Servings: 4-5
• Yield: 4-5 servings
• Dietary Type: Gluten-Free

Ingredients

• 1/4 cup olive oil
• 1/4 cup balsamic vinegar (white if you can find it)
• 1/8 cup shallot, chopped
• 2 1/2 teaspoons fresh thyme, chopped
• 2 1/2 teaspoons fresh rosemary, chopped
• 1 teaspoon fennel seed, chopped
• 3 lbs red potatoes, medium sized and each cut into 8 wedges
• Salt and pepper to taste

Equipment Needed

• Large baking sheet
• Large bowl
• Whisk
• Slotted spoon

Instructions

1. Preheat your oven to 400ºF (200ºC). While the oven is heating, prepare a large baking sheet by lightly oiling it. This will prevent the potatoes from sticking and ensure they develop a nice, crispy exterior.

2. In a large bowl, whisk together the olive oil, balsamic vinegar, chopped shallots, fresh thyme, fresh rosemary, and fennel seeds. The balsamic vinegar adds a touch of sweetness and tang that beautifully complements the earthiness of the potatoes and herbs. Using white balsamic vinegar will maintain a brighter color for the dish, but regular balsamic works just as well.

3. Add the potato wedges to the bowl with the vinaigrette mixture. Season generously with salt and pepper. Don’t be shy with the seasoning! Potatoes can handle a good amount of salt.

4. Toss the potatoes thoroughly to ensure each wedge is well-coated with the oil and herb mixture. This even coating is essential for even roasting and maximum flavor.

5. Using a slotted spoon, transfer the potatoes to the prepared baking sheet, spreading them in a single layer. It’s important to avoid overcrowding the pan, as this will steam the potatoes rather than roast them, preventing them from getting crispy.

6. Reserve any remaining oil mixture in the bowl. This flavor-packed oil will be used later to further enhance the taste of the roasted potatoes.

7. Roast the potatoes for approximately 1 hour, or until they are tender and golden brown, stirring them occasionally (every 20 minutes or so). This ensures even cooking and browning on all sides. The potatoes are done when a fork easily pierces through the center of a wedge.

8. Once the potatoes are roasted to perfection, return them to the reserved oil mixture in the bowl and toss again to recoat. This final step infuses the potatoes with an extra burst of flavor and moisture.

9. Transfer the roasted potatoes to a serving bowl. Garnish with some fresh herbs, such as extra thyme and rosemary, for visual appeal and an added aromatic touch. Serve immediately.

Expert Tips & Tricks

• For extra crispy potatoes, consider parboiling them for about 5 minutes before roasting. This helps to create a fluffy interior and a crispy exterior.
• If you’re short on time, you can use pre-cut potato wedges, but make sure they are roughly the same size for even cooking.
• Don’t be afraid to experiment with different herbs. Oregano, sage, or even a pinch of red pepper flakes would be delicious additions.
• If using dried herbs instead of fresh, use only 1 teaspoon of each (thyme and rosemary) as dried herbs have a more concentrated flavor.

Serving & Storage Suggestions

These roasted red potatoes are a versatile side dish that pairs well with a variety of main courses, such as roasted chicken, grilled steak, or pan-seared fish. They can also be served as part of a vegetarian meal alongside a hearty salad or roasted vegetables.

Leftover roasted potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, spread them out on a baking sheet and bake at 350°F (175°C) until warmed through and crispy. You can also reheat them in a skillet with a little olive oil. They are also delicious cold in salads.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	370.9 kcal	N/A
Calories from Fat	N/A	N/A
Total Fat	14.1 g	21%
Saturated Fat	2 g	9%
Cholesterol	0 mg	0%
Sodium	21.9 mg	0%
Total Carbohydrate	55.5 g	18%
Dietary Fiber	6.1 g	24%
Sugars	3.4 g	N/A
Protein	6.7 g	13%

Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Herb Variations: Swap out the thyme and rosemary for other herbs like oregano, sage, or marjoram. A little chopped parsley or chives added at the end can also add a fresh pop of flavor.
• Vinegar Options: If you don’t have balsamic vinegar, you can use red wine vinegar or apple cider vinegar instead.
• Potato Alternatives: While this recipe calls for red potatoes, you can also use Yukon gold or fingerling potatoes. Adjust the cooking time as needed depending on the size of the potatoes.
• Spice It Up: Add a pinch of red pepper flakes to the herb mixture for a touch of heat.
• Garlic Infusion: Toss a few cloves of minced garlic with the potatoes during the last 20 minutes of roasting for a garlicky twist.

FAQs (Frequently Asked Questions)

Q: Can I prepare these potatoes ahead of time?
A: Yes, you can roast the potatoes up to 6 hours ahead of time, then cover and refrigerate them. Reheat them on a baking sheet in a 400ºF oven for 6-9 minutes, stirring occasionally, until warmed through.

Q: Can I use dried herbs instead of fresh?
A: Yes, but reduce the amount to 1 teaspoon of each herb (thyme and rosemary) as dried herbs are more potent than fresh.

Q: How do I prevent the potatoes from sticking to the baking sheet?
A: Make sure to oil the baking sheet generously before adding the potatoes. You can also use parchment paper for easy cleanup.

Q: Can I use a different type of potato?
A: Yes, Yukon gold or fingerling potatoes work well. Adjust the cooking time as needed.

Q: Are these potatoes vegan?
A: Yes, this recipe is naturally vegan as it uses plant-based ingredients.

Final Thoughts

I hope this recipe brings you as much joy as it brings me, transporting you to sun-drenched gardens and comforting kitchens with every bite. The beauty of this dish lies in its simplicity and the ability to customize it to your own tastes. Don’t be afraid to experiment with different herbs and seasonings to create your own signature version. Share your culinary creations with friends and family, and let the warmth of good food and good company fill your home. Pair these delightful potatoes with a crisp white wine or a refreshing iced tea for the perfect meal. Bon appétit!