Roasted Red Potatoes with Shallots and Fresh Herbs

There’s something profoundly comforting about the humble potato, isn’t there? For me, it’s a taste of childhood, of simple suppers where the aroma of roasting vegetables filled the kitchen. I vividly remember a particular Sunday dinner years ago, a little impromptu gathering, where I’d thrown together a medley of ingredients from the pantry and fridge. The star of that meal, unassuming yet utterly captivating, was a batch of red potatoes, roasted until their skins were crisped to perfection and their insides were tender and yielding, infused with the delicate perfume of shallots and a symphony of garden herbs. It was one of those happy accidents in the kitchen that you try to recreate, and this recipe is the culmination of that memory, a testament to how simple ingredients, treated with care, can create something truly extraordinary.

Recipe Overview

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

Ingredients

• 1/4 cup olive oil
• 1/4 cup balsamic vinegar (white balsamic vinegar is a lovely, lighter option if you can find it)
• 1/8 cup shallot, finely chopped
• 2 1/2 teaspoons fresh thyme, chopped
• 2 1/2 teaspoons fresh rosemary, chopped
• 1 teaspoon fennel seed, lightly chopped (you can lightly crush it with the side of your knife or in a mortar and pestle for more flavor release)
• 3 lbs red potatoes, medium-sized, each cut into 8 wedges

Equipment Needed

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

Instructions

1. Begin by preheating your oven to 400ºF (200ºC). This initial high heat is crucial for achieving that desirable crispy exterior on your potatoes.

2. Lightly oil a large baking sheet. This will prevent the potatoes from sticking and ensure even browning.

3. In a generously sized mixing bowl, whisk together the olive oil, balsamic vinegar, chopped shallots, chopped fresh thyme, chopped fresh rosemary, and the chopped fennel seed. This mixture forms the flavorful marinade that will coat and infuse the potatoes.

4. Add the red potato wedges to the bowl with the oil and herb mixture.

5. Sprinkle the potatoes generously with salt and pepper. Don’t be shy with the seasoning; potatoes are excellent at absorbing flavor.

6. Toss the potatoes thoroughly with your hands or a large spoon, ensuring each wedge is evenly coated with the marinade. This step is key to distributing the herbs and shallots for maximum flavor impact.

7. Using a slotted spoon, carefully transfer the coated potato wedges to the prepared baking sheet. Arrange them in a single layer, making sure they aren’t overcrowded. This allows the hot air to circulate freely, promoting crisping rather than steaming.

8. Reserve any remaining oil mixture left in the bowl. This will be used later to re-coat the potatoes after their initial roasting.

9. Roast the potatoes in the preheated oven until they are tender and have achieved a beautiful golden-brown hue. This will take approximately 1 hour. It’s important to stir occasionally during the roasting process to ensure even cooking and browning on all sides. You can test for doneness by piercing a potato wedge with a fork; it should be easily pierced.

10. Once the potatoes are perfectly roasted, return them to the reserved oil mixture that you set aside in the bowl.

11. Toss the roasted potatoes again to give them a final glossy coating. This step adds an extra layer of flavor and helps to revive their sheen.

    (Note: This dish can be prepared up to 6 hours ahead of time. Simply cover the bowl tightly with plastic wrap and refrigerate. When ready to serve, transfer the potatoes to a baking sheet and rewarm in a 400ºF oven for about 6-9 minutes, stirring occasionally, until heated through and crisp again.)

12. Finally, transfer the finished roasted red potatoes to a serving bowl. Garnish with a sprinkle of fresh herbs for a pop of color and an extra burst of freshness before serving.

Expert Tips & Tricks

• Potato Selection is Key: Opt for medium-sized red potatoes. Their waxy texture holds up beautifully to roasting, preventing them from becoming mushy. The size is also important for even cooking when cut into wedges.
• Herb Power: While dried herbs can be used, the vibrancy and aroma of fresh herbs are unparalleled. If you do opt for dried herbs, remember to reduce the quantity significantly – use only 1 teaspoon total for the recipe.
• Fennel’s Whisper: Lightly chopping or crushing the fennel seed before adding it to the marinade helps to release its essential oils, lending a subtle anise-like sweetness that beautifully complements the earthy potatoes and pungent shallots.
• The Single Layer Secret: I cannot stress this enough – overcrowding the baking sheet is the nemesis of crispy roasted vegetables. If your potatoes are piled on top of each other, they will steam instead of roast, leading to a softer texture. Use a larger baking sheet or two if necessary to ensure an even layer.
• Don’t Skip the Second Toss: That final toss in the reserved oil mixture is a small step that makes a big difference. It rehydrates any slightly dried edges and ensures the herbs and shallots cling beautifully to the potatoes, giving them a restaurant-worthy finish.

Serving & Storage Suggestions

These Roasted Red Potatoes with Shallots and Fresh Herbs are incredibly versatile and make a stunning side dish for a variety of mains. Serve them hot, straight from the oven, alongside grilled meats, roasted chicken, or fish. They are also fantastic with a hearty lentil stew or a vibrant vegetable curry for a plant-based feast.

For storage, allow the potatoes to cool completely before transferring them to an airtight container. They will keep well in the refrigerator for 3 to 4 days. To reheat, spread them in a single layer on a baking sheet and warm them in a 400ºF (200ºC) oven for about 6-9 minutes, stirring occasionally, until they are heated through and have regained some of their crispness. Avoid reheating in the microwave, as this tends to make them soft.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	370.9 kcal	–
Calories from Fat	126 kcal	–
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	13%
Protein	6.7 g	13%

(Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

Variations & Substitutions

• A Touch of Spice: For a subtle kick, add a pinch of red pepper flakes to the oil mixture before tossing with the potatoes.
• Citrus Zest: A bit of lemon or orange zest, added along with the herbs, can brighten the overall flavor profile.
• Garlic Lovers: While shallots provide a delicate oniony flavor, you could add a clove or two of minced garlic to the oil mixture for a more pronounced garlicky note.
• Different Potatoes: While red potatoes are ideal, Yukon Gold potatoes can also be a good substitute, offering a slightly creamier texture. Avoid starchy potatoes like Russets, as they tend to fall apart when roasted.
• Herb Combinations: Feel free to experiment with other hearty herbs like sage or marjoram, adjusting quantities to your preference.

FAQs (Frequently Asked Questions)

Q: Can I use dried herbs instead of fresh?
A: Yes, you can use dried herbs, but it’s crucial to adjust the quantity. For this recipe, use only 1 teaspoon of dried herbs in total to avoid an overpowering flavor.

Q: My potatoes aren’t getting crispy. What could be wrong?
A: The most common reason is overcrowding the baking sheet. Ensure the potatoes are in a single layer, allowing air to circulate. Also, make sure your oven is preheated to the correct temperature.

Q: Can I prepare these potatoes a day in advance?
A: Absolutely! Roasted potatoes can be made up to 6 hours ahead. Refrigerate them in an airtight container and reheat in a 400ºF oven for 6-9 minutes, stirring occasionally, to revive their crispness.

Q: What’s the best way to cut the potatoes into wedges?
A: Wash your medium-sized red potatoes thoroughly. If they are about 2-3 inches in diameter, cut each potato into 8 wedges by halving it lengthwise, then quartering each half.

Q: Is this recipe suitable for meal prep?
A: Yes, this recipe is excellent for meal prep due to its make-ahead potential and ability to be reheated well. They are a fantastic addition to lunches or quick dinners throughout the week.

Final Thoughts

There’s a beautiful simplicity to roasting vegetables, a transformation that occurs in the heat of the oven, coaxing out their natural sweetness and creating irresistible textures. These Roasted Red Potatoes with Shallots and Fresh Herbs are a testament to that magic. They’re more than just a side dish; they’re a comforting presence on the plate, a flavor boost that elevates any meal. I encourage you to gather these simple ingredients, infuse your kitchen with their fragrant aroma, and enjoy the satisfying crunch and tender heart of these potatoes. They pair wonderfully with a crisp white wine or a robust red, but honestly, they’re delightful all on their own. Share them, savor them, and let me know your favorite way to enjoy them!