Fennel Roasted Potatoes
Fennel and fingerling potatoes roasted to create a simple side dish.
Servings: 4 people
- 1 lb fingerling potatoes halved
- 1 small to medium onion sliced
- 6 cloves garlic sliced
- 1 bulb and fronds fennel fresh, sliced thin
- 3 tablespoons extra virgin olive oil
- ¼ teaspoon rosemary sprig chopped
- ⅛ teaspoon dry thyme leaves
Prepare the fennel and garlic using either a mandolin or knife to achieve thin slices. Chop enough of the fennel fronds (leaveto measure 2 tablespoons; set aside.
Toss the bulb of the thinly sliced fennel (reserve the fronds), halved fingerling potatoes, onion and herbs together with 2 tablespoons of extra virgin olive oil in a mixing bowl to combine.
Spread the mixture on a baking sheet and drizzle with 1 additional tablespoon of extra virgin olive oil.
Place the baking sheet into the preheated oven (425 degreeand roast for 30-40 minutes. Toss the mixture halfway through the cooking time. Potatoes are done when soft and both fennel and potatoes are lightly browned on the edges.
Plate the potatoes in a serving dish and top with the fennel fronds. Drizzle with additional olive oil, salt and pepper to taste.
Calories: 216kcal | Carbohydrates: 28g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Sodium: 39mg | Potassium: 778mg | Fiber: 5g | Sugar: 2g | Vitamin A: 78IU | Vitamin C: 33mg | Calcium: 57mg | Iron: 2mg