Fennel-Garlic Potatoes
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 218 calorie
- Total Fat
- 10.5 grams
- Saturated Fat
- 1.5 grams
- Cholesterol
- 0 milligrams
- Sodium
- 449 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 3 grams
- Protein
- 4 grams
- Sugar
- 2 grams
- Total: 20 min
- Active: 20 min
Directions
- 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.