Fennel-Garlic Potatoes

Getting reviews...
Boiled potatoes are deliciously infused with a bold lemon and fennel oil in this easy side dish. Lightly smashing the potatoes after tossing them with the oil mixture ensures they are optimally coated.
Save Recipe
  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe

Directions

  1. Boil 1 1/2 pounds baby 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 kosher salt; add 1 teaspoon grated lemon zest. Drain the potatoes; return to the pot. Add the fennel oil, chopped parsley, lemon juice, salt and pepper. Cover and shake to smash slightly.

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages