Roasted Potatoes with Herbs

• 4 pounds 2- to 2 1/2-inch-diameter Yukon Gold potatoes, unpeeled, each cut into 6 wedgespotato
• 1 cup chopped shallots (about 5 large)shallot
• 1/2 cup olive oilolive-oil
• 1 tablespoon coarse kosher saltsalt
• 1 teaspoon ground black pepperpepper
• 6 tablespoons chopped fresh parsley, dividedparsley
• 4 teaspoons chopped fresh thymethyme

1. 01Add 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. (Can be prepared 1 day ahead. Cool slightly, then cover and refrigerate.)
2. 02Preheat 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.

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