Garlic Roasted Potatoes And Fennel Recipe

Name: Garlic Roasted Potatoes And Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large fennel bulbs, with stalks (about 2 pounds); 2 lbs small red potatoes, halved; cooking spray; 1 tablespoon olive oil; 1 whole head of garlic; 2 large green bell peppers, cut into 1/2-inch strips; 1 teaspoon fennel seed, lightly crushed; 1 teaspoon coriander seed, crushed; 1/2 teaspoon spanish smoked paprika or 1/2 teaspoon sweet paprika; 1/2 teaspoon salt; 1/8 teaspoon fresh ground black pepper; 1 1/2 cups vegetable broth; 1/8 teaspoon saffron thread; 1 tablespoon sherry wine vinegar

Servings: persons

2 large fennel bulbs, with stalks (about 2 pounds)
2 lbs small red potatoes, halved
cooking spray
1 tablespoon olive oil
1 whole head of garlic
2 large green bell peppers, cut into 1/2-inch strips
1 teaspoon fennel seed, lightly crushed
1 teaspoon coriander seed, crushed
1/2 teaspoon spanish smoked paprika or 1/2 teaspoon sweet paprika
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 1/2 cups vegetable broth
1/8 teaspoon saffron thread
1 tablespoon sherry wine vinegar

1
Preheat the oven to 375u00b0.
2
Trim tough outer leaves from fennel; reserve fennel fronds for garnish, if desired. Remove and discard stalks.
3
Cut fennel bulbs in half lengthwise; discard core. Cut bulb halves in half lengthwise.
4
Arrange potatoes in a single layer in a jelly roll pan or large roasting pan coated with cooking spray; drizzle with oil.
5
Remove white papery skin from garlic head. Separate and peel cloves. Finely chop 1 garlic clove; sprinkle over potatoes.
6
Add peeled garlic cloves, pepper strips, fennel seeds, coriander, paprika, salt, and black pepper to potatoes; toss well to combine.
7
Heat broth in a small saucepan over medium heat until warm. Remove from heat; stir in saffron. Let stand 10 minutes.
8
Stir in vinegar; drizzle broth mixture over potato mixture. Bake at 375u00b0 for 30 minutes.
9
Remove from oven, and arrange fennel wedges over potato mixture. Return to oven; cook an additional 50 minutes or until the broth mixture almost evaporates and potatoes begin to brown, stirring once.
10
Garnish with reserved fennel fronds, if desired.

268

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 large fennel bulbs, with stalks (about 2 pounds), 2 lbs small red potatoes, halved, cooking spray, 1 tablespoon olive oil, and more.

Yes, Garlic Roasted Potatoes And Fennel falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garlic Roasted Potatoes And Fennel

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