AIWF Washington Chapter Events
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|Recipe: Fenneled Fingerling Potatoes
by Chef Matt Finarelli on
This recipe uses fennel in three different forms: the bulb, seeds and fronds, and adds a special something to your oven-roasted potatoes. Use this dish along side some great roasted or braised red meats, and you may never serve a simple baked potato again!
Fenneled Fingerling Potatoes
Yield: Serves 4-6
2 lbs fingerling potatoes (or small Yukon Golds)
1 bulb fennel – feathery fronds reserved for garnish
¼ cup olive oil
1 clove garlic – minced
2 tsp fennel seeds
1½ tsp kosher salt
¾ tsp black pepper
1-2 tsp lemon zest (optional)
- Preheat oven to 400°F. Line a small baking sheet with aluminum foil.
- Scrub the potatoes clean, but don’t peel them. Slice them in half lengthwise, and if they are especially large, slice again in half lengthwise to make long quarters.
- Place the sliced fingerling potatoes in a large sauce pan, and cover with warm water and add a few generous pinches of kosher salt. Heat on high heat until the water just begins to boil. Stir potatoes, and let sit in the just-boiling water for about two minutes. Drain the potatoes thoroughly, but do not rinse.
- While the potatoes are heating in the water, slice the white bulb of the fennel into thin strips. Reserve a small handful of the feathery fennel fronds for garnish, and discard the long green stems of the fennel.
- In a large bowl, mix together the fennel, olive oil, garlic, fennel seeds, salt, and pepper. Place the blanched potatoes in the bowl and toss to coat everything evenly. (Recipe can be prepared ahead of time to this point and mixture can rest, covered, for up to 4 hours)
- Pour potato/fennel mixture out onto the foil-lined baking sheet, and roast in oven, stirring once or twice, until the potatoes are browned and tender and the fennel is tender – about 30 minutes.
- Season to taste with salt and pepper, garnish with reserved fennel fronds and lemon zest (if using). Serve immediately.