Photo: Fennel Potatoes Recipe
Directions
Boil 1 1/2 pounds new potatoes and 4 smashed garlic cloves in salted water until tender, 20 minutes. Toast 1 teaspoon fennel seeds in a skillet with 3 tablespoons olive oil and 1/2 teaspoon salt; add 1 teaspoon grated lemon zest. Drain the potatoes; return to the pot with the fennel oil. Add some chopped parsley, lemon juice, salt and pepper. Cover the pot and shake to smash the potatoes.
SERVES 4
Calories: 218
Total Fat: 10.5 grams
Saturated Fat: 1.5 grams
Protein: 4 grams
Total carbohydrates: 29 grams
Sugar: 2 grams
Fiber: 3 grams
Cholesterol: 0 milligrams
Sodium: 449 milligrams
Photograph by Antonis Achilleos
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By xena6635
Harvest, AL
on February 13, 2012
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Great Recipe. I used bottled lemon juice instead of zest. Must warn novice cooks like myself, I put the fennel seed to roast in the pan and completely forgot about it.....my house had to recover from the smoke alarm and the smell :
By txalicia1
on October 30, 2011
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I always hate to read reviews that admit they completely changed the recipe, but here I go.
I made this as a last minute pot-luck side dish. It was VERY easy. Almost no effort at all. It is also really, really tasty. I didn't follow the recipe exactly: I used dried parsley and didn't have any lemon-related stuff, so I couldn't add the zest or the juice. I also added orzo to the mixture because the amount of potatoes I had (which was just all the potatoes I had left wasn't enough food for how many people I was told to feed. It was a really, really good versatile recipe that was quick, easy, and went just well enough at the party to where I could have a big bowl when I got home. It can be eaten both hot and cold and it's really yummy with butter.
MAKE IT! Put your own twist on it, too!
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