Garlic-Roasted Potatoes and Fennel

Photo: Karry Hosford

The Spanish smoked paprika known as pimenton gives a lovely smoky flavor to this side dish.

Yield: 6 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 177
  • Calories from fat: 15%
  • Fat: 2.9g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 6.5g
  • Carbohydrate: 38.9g
  • Fiber: 6.8g
  • Cholesterol: 0.0mg
  • Iron: 2.2mg
  • Sodium: 489mg
  • Calcium: 80mg

Ingredients

  • 2 large fennel bulbs with stalks, (about 2 pounds)
  • 2 pounds small red potatoes, halved
  • Cooking spray
  • 1 tablespoon olive oil
  • 1 whole garlic head
  • 2 large green bell peppers, cut into 1/2-inch strips
  • 1 teaspoon fennel seeds, lightly crushed
  • 1 teaspoon coriander seeds, crushed
  • 1/2 teaspoon Spanish smoked paprika or sweet paprika
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 1/2 cups vegetable broth
  • 1/8 teaspoon saffron threads
  • 1 tablespoon sherry vinegar

Preparation

  1. Preheat the oven to 375°.
  2. 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.
  3. 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.
  4. 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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