Garlic-Roasted Potatoes and Fennel |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The Spanish smoked paprika known as pimenton gives a lovely smoky flavor to this side dish. Ingredients:
2 large fennel bulbs with stalks, (about 2 pounds) |
2 pounds small red potatoes, halved |
cooking spray |
1 tablespoon olive oil |
1 whole garlic head |
2 large green bell peppers, cut into 1/2-inch strips |
1 teaspoon fennel seeds, lightly crushed |
1 teaspoon coriander seeds, crushed |
1/2 teaspoon spanish smoked paprika or sweet paprika |
1/2 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
1 1/2 cups vegetable broth |
1/8 teaspoon saffron threads |
1 tablespoon sherry vinegar |
Directions:
1. Preheat the oven to 375°.
2. 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.
3. 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.
4. 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.
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