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Toss 1 pound halved fingerling potatoes with 1 sliced fennel bulb, 1 sliced white onion, 6 sliced garlic cloves, 8 sage leaves, 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and crisp, 35 to 40 minutes, tossing halfway through. Season with salt and drizzle with olive oil.
Photograph by Anna Williams
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Photo: Roasted Potatoes and Fennel Recipe
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By Siamukha
on February 22, 2013
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Couldn't find fingerlings and my boyfriend insisted on using a casserole dish instead of the baking sheet as listed. I think if they could have been spread out more, the potatoes would have come out crispy. The fennel was yummy. Want to try it again and follow the recipe more accurately next time, to see what happens. This recipe was my first experience cooking fennel and I loved the flavor.
By perelka
FLORIDA
on January 26, 2013
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I LOVE it! simple and delicious side. Making it again tonight with purple baby potatoes.
By julielux
Delaware
on January 15, 2013
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This was my first time trying fennel and I loooved it.
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