March 15, 2018
Side Dishes, Vegetables, Potatoes ,
Oven Roast, Stove Top, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Oil, Herbs more
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"Recipe source: Bon Appetit (March 2004)"
To a pot of boiling salted water add the potatoes and cook 6-10 minutes and drain. Toss potatoes with shallots, oil, salt and pepper in a large bowl.
Preheat oven to 400 degrees F.
Oil 2 rimmed cookie sheets and divide potatoes between the cookie sheets. Roast for 35 minutes. Sprinkle 2 tablespoons of parsley and 2 teaspoon of thyme over the potatoes on each sheet. Using a metal spatula, turn potatoes to coat. Roast until brown and tender (20 minutes). Transfer to serving dish and sprinkle with remaining 2 tablespoons parsley.
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