HERB ROASTED POTATOES

Makes 4 servings

It’s important to bake these potatoes in a single layer on a heavy-duty baking sheet. The type of bakeware you use can determine the success or failure of a recipe. But getting the most expensive bakeware doesn’t guarantee the best results. Double-thick, aluminum, half-sheet pans with rolled edges are standard in restaurant kitchens. These pans cost about fifteen dollars and are ideal for everything from baking cookies, pastries, and breads to roasting meats and vegetables.

Fennel seeds are oval and pale greenish-brown, and very similar in appearance to cumin seeds. They have a very sweet, mild, licorice taste and are perhaps most familiar in Italian sausage. They make a huge difference in plain old roasted potatoes.

¼ cup olive oil, plus more for the baking sheets

2 tablespoons balsamic vinegar

4 sprigs fresh thyme

2 sprigs fresh rosemary

½ teaspoon fennel seeds

5 garlic cloves, peeled

1½ pounds medium red potatoes, cut into 8 wedges

1½ pounds medium Yukon Gold potatoes, cut into 8 wedges

Coarse salt and freshly ground black pepper

• Preheat the oven to 400°F. Oil a large baking sheet. In a large bowl whisk together the olive oil, vinegar, thyme, rosemary, and fennel to blend. Add the garlic and potatoes and season generously with the salt and pepper. Toss to coat. Using a slotted spoon, transfer the potatoes to the prepared baking sheet, spreading the potatoes in a single layer. Reserve the oil mixture in a bowl.

• Roast the potatoes until golden brown and fork-tender, stirring occasionally, about 1 hour. Transfer them to a serving bowl. Drizzle with the reserved oil and taste and adjust for seasoning with salt and pepper. Toss to coat and combine. Serve immediately.