Ingredients
- 2 pounds small white potatoes, scrubbed clean and patted dry
- 3 tablespoons olive oil
- Salt
- Freshly ground black pepper
- 1 large fennel bulb, stem removed and fronds reserved, wiped clean, bottom left intact, and cut lengthwise into 1/4-inch slices
- 1 large sweet onion, such as Walla Walla, Texas Sweet, Maui or Vidalia, peeled, ends trimmed, and cut lengthwise into 1/4-inch slices
- Herbed Buttermilk Dressing, recipe follows
Directions
Preheat the grill to medium-high.
Place the potatoes in the center of a double thickness of heavy aluminum foil. Toss with 1 to 1 1/2 tablespoons of the oil and season lightly with salt and pepper. Wrap up in the foil, turning up the edges to seal. Place the potatoes on the grill and cook until tender, 25 to 30 minutes. Remove and cut into wedges.
Meanwhile, brush the fennel and onion slices on both sides with the remaining olive oil and lightly season with salt and pepper. Place on the grill and cook until marked and tender, and starting to turn golden brown, 4 to 5 minutes per side. Remove from the grill and place on a cutting board. Roughly chop.
Combine the potatoes, fennel and onions in a large bowl and while warm, toss with the Herbed Buttermilk Dressing. Adjust the seasoning, to taste, and serve immediately.
Herbed Buttermilk Dressing:
3/4 cup buttermilk
1/2 cup sour cream
2 teaspoons apple cider vinegar
1/4 teaspoon hot red pepper sauce
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley leaves
1 1/2 teaspoons chopped fresh dill leaves
1 1/2 teaspoons minced fresh garlic
1 teaspoon chopped fresh oregano leaves
Reserved fennel fronds
In a medium bowl, whisk together the buttermilk, sour cream, vinegar, and hot pepper sauce. Add the remaining ingredients and the chopped fennel fronds, to taste (1 to 2 tablespoons). Adjust the seasoning with salt and pepper. Pour over the vegetables and toss to coat evenly.
Yield: 1 1/4 cups
















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By redw1ne707
St. Helena, CA
on January 15, 2010
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The headline says it all. I use the recipe from Epicurious Baked Potato Skins for pretreating the shells, add cheese, crumbled bacon and green onion.
This dressing makes them irresistible.
By backdrop69_3800380
gloucester, VA
on February 08, 2009
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Not a hit here. The dressing was blah. Fennel OK, but the potatoes were better. Too much effort for just barely edible.
By scuppie518_7074737
Denver, CO
on April 06, 2007
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I had never had fennel as a vegetable before, and this was by far the best introduction. I couldn't get enough! The dressing was great, we ate it warm for dinner and cold for leftovers. Do try it.
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