Directions:
- Preheat oven to 400°F.
- Wrap each potato and onion separately in aluminum foil.
- Bake for 1 hour, or until cooked through and fork-tender.
- Increase heat to broil.
- Carefully unwrap potatoes and onions and place on baking sheet.
- Broil about 4 inches from heat source for 4 minutes, or until skins start to scorch.
- Turn and broil 4-5 minutes on other side.
- Remove from oven, cover baking sheet with foil, and let stand 5 minutes.
- Whisk oil, wine, vinegar, fennel, and plenty of black pepper together in small bowl. Set aside.
- Carefully peel potatoes and onions, leaving some of the charred skin intact.
- Halve onions and cut each half into 3-4 wedges.
- Quarter potatoes lengthwise, then halve each quarter crosswise.
- Place potatoes and onions on serving platter and sprinkle with salt.
- Whisk dressing again and pour over vegetables.
- Add capers, cover plate with foil, and let stand 5 minutes to blend flavors.
- Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 173.99 Kcal (728 kJ) | ||
| Calories from fat | 134.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.99g | 23% | |
|---|---|---|---|
| Sodium | 124.04mg | 5% | |
| Potassium | 140.17mg | 3% | |
| Total Carbs | 7.61g | 3% | |
| Sugars | 3.03g | 12% | |
| Dietary Fiber | 1.98g | 8% | |
| Protein | 0.97g | 2% | |
| Vitamin C | 5.6mg | 9% | |
| Iron | 0.3mg | 1% | |
| Calcium | 31.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 159.04 Kcal (666 kJ) | ||
| Calories from fat | 123.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.7g | 23% | |
|---|---|---|---|
| Sodium | 113.38mg | 5% | |
| Potassium | 128.12mg | 3% | |
| Total Carbs | 6.96g | 3% | |
| Sugars | 2.77g | 12% | |
| Dietary Fiber | 1.81g | 8% | |
| Protein | 0.89g | 2% | |
| Vitamin C | 5.1mg | 9% | |
| Iron | 0.2mg | 1% | |
| Calcium | 28.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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