Fingerling potatoes roasted with a bit of coarse salt and anise-flavored fennel makes for an incredible side dish.
2 pounds fingerling potatoes, scrubbed
1/4 cup extra-virgin olive oil
1/2 teaspoon coarse salt, plus more to taste
1/2 teaspoon freshly cracked black pepper
1 fennel bulb, large, cut into julienne
3 shallots, large, finely chopped
1 tablespoon fresh tarragon, chopped
2 teaspoons anise seed, toasted
1. Preheat oven to 375 degrees F.
2. Place potatoes on a greased baking sheet and drizzle with one-third of the olive oil. Toss with salt and pepper. Place in the oven to start roasting.
3. In the meantime, in a skillet over medium heat, saute fennel and shallots in another third of the oil until slightly softened but still crisp, 5 to 8 minutes. Stir in tarragon and anise seed.
4. Add the fennel mixture to the potatoes in the oven. Toss well and continue roasting, until potatoes are tender but not soft, about 25 minutes total. Adjust seasoning and serve hot.
(based on individual servings)
Total Fat: 14 g
Cholesterol: 0 mg
Sodium: 46 mg
Carbohydrates: 47 g
Protein: 6 g
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