Ingredients for Garlic Roasted Potatoes And Fennel
- Fennel Bulbs
- Small Red Potatoes
- Cooking Spray
- Olive Oil
- Head Of Garlic
- Green Bell Peppers
- Fennel Seed
- Coriander Seed
- Smoked Paprika
- 1 teaspoon salt
- Fresh Ground Black Pepper
- Vegetable Broth
- Saffron Thread
- Sherry Wine Vinegar
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How to Make Garlic Roasted Potatoes And Fennel
- Preheat oven to 375°F (190°C).
- Trim tough outer leaves from 1 large fennel bulb (about 1 pound). Reserve fennel fronds for garnish.
- Remove and discard fennel stalks.
- Cut fennel bulb in half lengthwise, then cut each half into 4 wedges.
- Discard the core of the fennel bulb.
- Wash and cut 2 pounds of Yukon Gold potatoes into 1-inch pieces.
- In a large bowl, toss potatoes with 2 tablespoons olive oil.
- Remove the papery skin from 1 head of garlic. Separate and peel the cloves; finely chop 1 clove.
- Sprinkle the chopped garlic over the potatoes.
- Add the whole peeled garlic cloves to the potatoes along with:
- - 1/2 teaspoon fennel seeds
- - 1/4 teaspoon coriander
- - 1/2 teaspoon paprika
- - 1 teaspoon salt
- - 1/2 teaspoon black pepper
- - 1/4 teaspoon red pepper flakes (optional)
- Toss well to combine.
- In a small saucepan, heat 1/2 cup vegetable broth over medium heat until warm.
- Remove from heat and stir in 1/4 teaspoon saffron threads.
- Let stand for 10 minutes to infuse.
- Stir in 1 tablespoon red wine vinegar.
- Arrange potatoes in a single layer in a large roasting pan coated with cooking spray.
- Drizzle the saffron broth mixture evenly over the potatoes.
- Bake for 30 minutes.
- Remove from oven and arrange fennel wedges over the potato mixture.
- Return to oven and bake for an additional 50 minutes, or until the broth mixture almost evaporates, potatoes are tender and beginning to brown, stirring once halfway through.
- Garnish with reserved fennel fronds and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
10g
Fat
2g
Carbs
12g
