Recipe courtesy of Paula Deen
Save Recipe Print
Total:
1 hr 5 min
Prep:
10 min
Inactive:
30 min
Cook:
25 min
Yield:
10 to 12 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil. Combine the potatoes, fennel, olive oil, salt and pepper in a large bowl. Spread the mixture in a single layer on the prepared baking sheet. Bake until the potatoes are tender and lightly browned, about 25 minutes. Cool, about 30 minutes. Combine the mayonnaise, chives and parsley in a large bowl. Add the cooled potato mixture, tossing gently to combine. Serve immediately, or cover and chill up to 3 days.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Roasted Fennel with Parmesan

Recipe courtesy of Giada De Laurentiis

Potato Salad

Recipe courtesy of Ina Garten

Horseradish Potato Salad

Recipe courtesy of Valerie Bertinelli

German Potato Salad

Recipe courtesy of Bobby Flay

Perfect Potato Salad

Recipe courtesy of Ree Drummond

German Potato Salad

Recipe courtesy of Mary Nolan

French Potato Salad

Recipe courtesy of Ina Garten

Roasted Potato Leek Soup

Recipe courtesy of Ina Garten

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories