Garlic Roasted Potatoes and Fennel

Recipe by dicentra
READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition

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.