Ingredients for Roasted Potatoes And Fennel
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How to Make Roasted Potatoes And Fennel
- Preheat oven to 425°F (220°C).
- Trim tough outer leaves from 1 large fennel bulb.
- Remove and discard the stalks.
- Cut the fennel bulb into quarters lengthwise and discard the core.
- Peel and chop 2 lbs Yukon Gold potatoes into 1-inch pieces.
- In a large bowl, combine the chopped potatoes, fennel quarters, 2 tablespoons olive oil, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Toss everything well to ensure even coating.
- Arrange the potato and fennel mixture in a single layer in a large cast iron skillet or roasting pan.
- Roast for 50-60 minutes, or until the potatoes are tender and golden brown, stirring halfway through.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
11g
Fat
1g
Carbs
14g