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Add a photoServings: 6
Ingredients
- 1 x bulb fennel about 1 lb. salt and pepper to taste or possibly Mrs. dash
- 1 Tbsp. extra virgin olive oil
- 1 lb red potatoes medium (about 4)
Directions
- Heat oven to 425 degrees. Lightly spray a 2 qt baking dish. Cut off the tops of the fennel but keep the feathery leaves for garnish. Cut fennel into thin slices. Put in prepared baking dish. Sprinkle with seasonings and toss with the oil. Cover tightly with aluminum foil and bake til almost tender. Add in thinly sliced potatoes to the fennel, add in more seasoning if you like. Cover and bake till potatoes are tender, 20 to 30 min. Serve warm or possibly hot.
- Notes: I haven't made this yet, but I see no reason to cook in two steps.
- My experience with cooking potatoes in the oven suggests which they will take about the same time as the fennel. I will layer them, after tossing both in the oil and seasonings, then cook them together. I'll let you know when I do it.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 6 servings | |
| Calories 82 | |
| Calories from Fat 21 | 26% |
| Total Fat 2.41g | 3% |
| Saturated Fat 0.33g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 19mg | 1% |
| Potassium 460mg | 13% |
| Total Carbs 14.07g | 4% |
| Dietary Fiber 2.2g | 7% |
| Sugars 0.76g | 1% |
| Protein 1.78g | 3% |
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