Ingredients

The following ingredients have 5 Servings
  • 4 cups baby potatoes: red, yellow, purple (halved (large ones quartered))
  • 2 tbsp quality olive oil
  • 2 tbsp quality balsamic vinegar
  • 1/2 large shallot (about 2 tablespoons, chopped)
  • 1 tbsp fresh thyme (chopped)
  • 1 tbsp fresh rosemary (chopped)
  • Sea salt and pepper (to taste)
  • Fresh thyme and rosemary (for garnish)

Instruction

  • Pre-heat oven to 400 F
  • Place the potatoes in a large bowl and add the oil and vinegar.  
  • For crunchy herbs and shallots, mix into the potato mixture before baking.  For fresher herbs and shallots, mix into the potatoes in the last 5 minutes of baking.  
  • Transfer the potatoes to a large baking sheet/pan, spreading them out so they do not overlap. 
  • Generously salt and pepper the potatoes.
  • Bake potatoes for 30 to 35 minutes, until golden and tender when pierced with a knife. Stir once halfway through baking.  If you prefer a darker exterior, bake for a total of 45 minutes. 
  • Garnish with fresh thyme and rosemary and another pinch of coarse sea salt.   Serve at once!