Vegetables

Roast Mint Potatoes And Fennel

  • 1 1/2 pounds Fennel bulb
  • 1 pound Small white new potatoes
  • 1/4 cup Olive oil, extra-virgin
  • ~ (add more if desired)
  • ~ Coarse salt to taste
  • ~ Ground pepper to taste
  • 1 teaspoon Garlic cloves, finely minced
  • 1/4 cup Mint, fresh, chopped

    • Preheat oven to 350°. Halve the fennel bulb lenghtwise. Remove the bottom of the core and slice lenghtwise into 1/2-inch pieces. Place in a bowl with the potatoes and toss with the oil and a generousamount of salt and pepper. lay them in a single layer on a baking sheet and roast in the oven for 1 1/4 hours or until tender. Halve the potatoes, place in a bowl with the fennel. Add more olive oil as desired. Toss with the garlic, mint, salt and pepper. Serve warm or at room temperature.

    Makes 6 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Bruce E Keyser Sr of Brookings, OR. 

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