Roasted Baby Red, White & Purple Potatoes with Rosemary, Fennel & Garlic

Roasted Baby Red, White & Purple Potatoes with Rosemary, Fennel & Garlic
Photo by Scott Phillips

Ingredients

  • 2 tsp. fennel seeds, crushed in a mortar or coarsely ground in a spice grinder
  • Pinch crushed red pepper flakes
  • 1 Tbs. chopped fresh rosemary
  • 3 Tbs. extra-virgin olive oil
  • 12 large cloves garlic, peeled and trimmed
  • 1-¾ lb. baby red, white, or purple potatoes, or a combination, scrubbed and halved
  • Kosher salt and freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 375°F.In a large bowl, toss the potatoes with the olive oil, rosemary, fennel seeds, red pepper flakes, 1/2 tsp. salt, and a few generous grinds of pepper. Arrange them cut side down in a well-spaced single layer on a rimmed baking sh...

View full recipe at Fine Cooking

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