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Garlic Roasted Potatoes and Fennel

Garlic Roasted Potatoes and Fennel created by threeovens

Cooking Light.

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • Preheat the oven to 375°.
  • Trim tough outer leaves from fennel; reserve fennel fronds for garnish, if desired. Remove and discard stalks.
  • Cut fennel bulbs in half lengthwise; discard core. Cut bulb halves in half lengthwise.
  • Arrange potatoes in a single layer in a jelly roll pan or large roasting pan coated with cooking spray; drizzle with oil.
  • Remove white papery skin from garlic head. Separate and peel cloves. Finely chop 1 garlic clove; sprinkle over potatoes.
  • Add peeled garlic cloves, pepper strips, fennel seeds, coriander, paprika, salt, and black pepper to potatoes; toss well to combine.
  • Heat broth in a small saucepan over medium heat until warm. Remove from heat; stir in saffron. Let stand 10 minutes.
  • Stir in vinegar; drizzle broth mixture over potato mixture. Bake at 375° for 30 minutes.
  • 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.
  • Garnish with reserved fennel fronds, if desired.
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RECIPE MADE WITH LOVE BY

@dicentra
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  1. threeovens
    Daaah-licious! I used red peppers since that is what I had on hand, otherwise made as written. One note: At the top of the recipe it reads, "Recipe # 330398 | 40 min | 10 min prep | add private note". But if you read the directions, it actually roasts an additional 50 minutes after adding the fennel, so total time is 90 minutes.
    Reply
  2. threeovens
    Garlic Roasted Potatoes and Fennel Created by threeovens
    Reply
  3. dicentra
    Cooking Light.
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