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Roasted Potatoes with Herbs
- 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
Directions:View on Bon Appetit
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