Roasted Potatoes And Fennel Food

OVEN ROASTED POTATOES AND FENNEL

Steps:

• Preheat the oven to 425 degrees F.
• Line a large baking sheet with parchment paper and set aside. (I used an 18x12x1 sheet pan)
• Place the sliced potatoes and sliced fennel in a large bowl.
• Add the 2 tablespoons of olive oil, rosemary, thyme, salt and pepper to the vegetables.
• Toss to combine and then spread them out in one single layer onto the prepared baking sheet.
• Tuck in a few extra sprigs of rosemary and thyme and drizzle with a teeny bit more olive oil.
• Roast the vegetables in the preheated oven for about 40 minutes or just until the potatoes are crispy and the fennel is tender with a rich golden brown colour.
• Serve while still warm.
• NOTE
• Slicing fennel is really quite simple. First start by cutting off the stalks from the bulb (you can reserve the stalks for making soup).
• Cut the fennel vertically in half and leave the hard core attached, then slice into 1/2 inch wedges.
• Leaving the hard core attached will insure the wedges stay intact.

ROASTED POTATOES AND FENNEL

Steps:

• 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.

ROASTED FENNEL WITH TOMATOES, OLIVES & POTATOES

Steps:

• Boil potatoes until tender, about 8 mins.
• Heat oven to 190C/170C fan/gas 5. Halve and quarter the fennel through the root, then trim off the hard core. Slice the fennel and tip into a roasting tin with the olive oil, salt and pepper. Toss the fennel in the oil until it is glistening. Roast for 20-25 mins, until starting to soften.
• Add tomatoes, olives and potatoes and stir well. Return to the oven for 10-15 mins until the fennel is tender, with a bit of crunch. Tip into a warm dish to serve.

ROASTED FENNEL AND POTATOES

Steps:

• Pre-heat oven to 350 degrees F.
• Place a large roasting tray into the oven to heat it up. When hot remove from oven and add a drizzle of olive oil. Toss potatoes, fennel and garlic onto hot sheet tray, season with salt and pepper and place into oven on a lower rack (below the veal roast). Roast for 60 minutes until golden and caramelized.

ROASTED POTATOES AND FENNEL

Steps:

• Trim tough outer leaves from fennel; remove and discard stalks. Cut fennel bulb into quarters lengthwise; discard core.
• Combine fennel, potato, and remaining ingredients in a bowl; toss well.
• Arrange fennel mixture in a single layer in a cast iron pan.
• Bake at 425º for 50 minutes or until vegetables are tender, stirring once.

ROAST POTATOES WITH FENNEL

Steps:

• Preheat oven to 200C/gar mark 6
• Trim ends of fennel, remove bruised outer scales and cut off and keep feathery tips. Cut through the stems (need to be attached at the bottom)
• Boil potatoes till tender but firm. Add fennel in the last five minutes then drain.
• Chop feathery fennel tips.
• Heat olive oil and add garlic. Add potatoes and fennel, season and toss.
• Then put in oven for 35 minutes. Take out and sprinkle with the fennel feathery bits.

GARLIC ROASTED POTATOES AND FENNEL

Steps:

• Preheat the oven to 375°.
• Trim tough outer leaves from fennel; reserve fennel fronds for garnish, if desired. Remove and discard stalks.
• Cut fennel bulbs in half lengthwise; discard core. Cut bulb halves in half lengthwise.
• Arrange potatoes in a single layer in a jelly roll pan or large roasting pan coated with cooking spray; drizzle with oil.
• Remove white papery skin from garlic head. Separate and peel cloves. Finely chop 1 garlic clove; sprinkle over potatoes.
• Add peeled garlic cloves, pepper strips, fennel seeds, coriander, paprika, salt, and black pepper to potatoes; toss well to combine.
• Heat broth in a small saucepan over medium heat until warm. Remove from heat; stir in saffron. Let stand 10 minutes.
• Stir in vinegar; drizzle broth mixture over potato mixture. Bake at 375° for 30 minutes.
• Remove from oven, and arrange fennel wedges over potato mixture. Return to oven; cook an additional 50 minutes or until the broth mixture almost evaporates and potatoes begin to brown, stirring once.
• Garnish with reserved fennel fronds, if desired.

ROASTED POTATO AND FENNEL SALAD

Steps:

• Preheat the oven to 400°F. Prick the potatoes and place on a baking sheet. Bake until crisp and tender, about 1 hour. When cool enough to handle, quarter the potatoes and place in a bowl with the diced fennel, scallions and 1/3 cup of the fennel ferns. Combine the mayonnaise and sour cream, then fold into the potato salad. Season well with salt and pepper. Garnish with the remaining tablespoon of fennel ferns.

ROASTED FENNEL AND POTATOES

Steps:

• Heat oven to 425 degrees. Set a heavy roasting pan in the oven, and allow to preheat for 20 minutes.
• Meanwhile, cut each fennel bulb lengthwise into six wedges. Season fennel and potatoes with salt and pepper, and toss with olive oil.
• Remove roasting pan from oven, and place fennel and potatoes, cut side down, in hot pan. Return pan to oven, and roast vegetables for 30 minutes, without turning, until tender and golden brown. Serve immediately.