Roasted Fennel And Potatoes With Fennel Seed
serves 2-4
Mixing fennel and fennel seed with potatoes is an aromatic departure from basic roasted potatoes. Try substituting different seeds like mustard, caraway or cumin, or a teaspoon of a ground spice like paprika or nutmeg.
2 pounds waxy potatoes, quartered
2 medium heads fennel (about 1 pound), trimmed and sliced
2 tablespoons olive oil
1/2 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 tablespoon fennel seeds
prep: 15 minutes
total: 1 hour
large roasting pan
large bowl
spatula
1. Preheat the oven to 450F and put the rack in the middle position. Put a large roasting pan in the oven to preheat.
2. Quarter the potatoes. Cut off and discard the fennel’s stem and bottom end. Cut the bulb into pieces that are roughly the same size as the quartered potatoes. In a large bowl, toss the fennel and potatoes with the olive oil, salt, pepper and fennel seeds.
3. Pour the potatoes and fennel onto the pre-heated roasting pan. Roast, turning and tossing the vegetables occasionally with a spatula, until they’re tender and brown in spots, 45-60 minutes.
2. Quarter the potatoes. Cut off and discard the fennel’s stem and bottom end. Cut the bulb into pieces that are roughly the same size as the quartered potatoes. In a large bowl, toss the fennel and potatoes with the olive oil, salt, pepper and fennel seeds.
3. Pour the potatoes and fennel onto the pre-heated roasting pan. Roast, turning and tossing the vegetables occasionally with a spatula, until they’re tender and brown in spots, 45-60 minutes.
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