Garlic-Roasted Potatoes and Fennel

Garlic-Roasted Potatoes and Fennel
Photo by Karry Hosford


  • 1/8 teaspoon saffron threads
  • 1 teaspoon fennel seeds, lightly crushed
  • 1 whole garlic head
  • 2 pounds small red potatoes, halved
  • 2 large green bell peppers, cut into 1/2-inch strips
  • ½ teaspoon Spanish smoked paprika or sweet paprika
  • ½ teaspoon salt
  • + 7 more ingredients
    • Cooking spray
    • 1 tablespoon olive oil
    • 1 teaspoon coriander seeds, crushed
    • 1 ½ cups vegetable broth
    • 2 large fennel bulbs with stalks, (about 2 pounds)
    • 1 tablespoon sherry vinegar
    • 1/8 teaspoon freshly ground black pepper

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 pa...

View full recipe at My Recipes


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