Recipe information
Yield
8 Servings
Ingredients
4
pounds 2- to 2 1/2-inch-diameter Yukon Gold potatoes, unpeeled, each cut into 6 wedges
1
cup chopped shallots (about 5 large)
1
/2 cup olive oil
1
tablespoon coarse kosher salt
1
teaspoon ground black pepper
 
6
tablespoons chopped fresh parsley, divided
4
teaspoons chopped fresh thyme
Need to make a substitution?
Preparation
Step 1
Add potatoes to large pot of boiling salted water. Cook 6 minutes and drain. Toss potatoes with shallots, oil, salt, and pepper in large bowl to coat. DO AHEAD Can be prepared 1 day ahead. Cool slightly, then cover and refrigerate.
Step 2
Preheat oven to 400°F. Lightly oil 2 rimmed baking sheets. Divide potatoes between prepared baking sheets. Roast 35 minutes. Sprinkle 2 tablespoons parsley and 2 teaspoons thyme over potatoes on each sheet. Using metal spatula, turn potatoes to coat. Roast until brown and tender, about 20 minutes longer. Transfer to serving bowl, sprinkle with remaining 2 tablespoons parsley, and serve.