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Home » Recipes » Side Dish Recipes

July 29, 2024 · Leave a Comment

Fennel Roasted Potato Wedges

Dairy Free Recipes· Gluten Free Recipes· Side Dish Recipes

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a white bowl on a wooden background with potato wedges
collage photo of fennel roasted potato wedges

Russet potatoes cut in wedges; then tossed with fennel, garlic rosemary and olive and roasted until crispy and golden brown. 

fennel potatoes in a bowl

These potatoes are one of the first recipes I made back on the blog back in 2011; however, it never made the transition for some reason.

I only realized it a few weeks ago when I went to go make them for dinner and couldn't find the recipe!

Fennel Roasted Potato Wedges are soft on the inside and crispy on the outside, making these a delicious side dish when serving food like burgers, sliders, hot dogs or chicken nuggets.

And because they're roasted in the oven, not fried, they're also a little better for you! ~Enjoy!

What is Fennel?

Fennel is a vegetable that originated in the southern parts of the Mediterranean. It has a white bulb on the bottom, green fronds that look like dill on the top and tastes like anise (licorice).

You can eat the bulb raw or cooked and this is the part that is used most often as the fronds tend to be tough. 

a bowl with fennel roasted potato wedges

Suggested Equipment

  • Cutting Board
  • Knife
  • Vegetable Peeler
  • Mixing Bowl
  • Baking Sheet

Ingredients Needed

To make these potatoes you're going to need the following ingredients: 

Russet Potatoes: Though I used peeled russet potatoes, you could also use red bliss potatoes and leave the skins on (after washing of course!)

Fennel Bulb: Just the white, bottom part. 

Minced Garlic

Chopped Fresh Rosemary

Extra Virgin Olive Oil

Kosher Salt

Black Pepper

fennel roasted potato wedges in a white bowl

How do you make Fennel Roasted Potato Wedges?

Start by preheating the oven to 425 degrees F. Peel the potatoes, rinse under cold water; then pat dry. 

Cut the potatoes into 6 wedges; then place them into a mixing bowl. I find it best to cut the potato in half lengthwise; then slice each half into thirds. 

Cut the fronds off of the top of the fennel; then cut the bottom so that the fennel sits flat. Rinse under cold water; then pat dry. Cut the bulb into bite-sized pieces and add it to the bowl. 

Next, add the garlic, rosemary, oil, salt and pepper; then toss to coat. Place the potatoes in a single layer on a baking sheet and place in the oven. 

Roast for approximately 30 minutes, turning halfway, until the potatoes are crispy and golden brown and soft on the inside. 

VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.

a white bowl on a wooden background with potato wedges

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a bowl with fennel roasted potato wedges

Fennel Roasted Potato Wedges

Carrie's Experimental Kitchen
Russet potatoes cut in wedges; then tossed with fennel, garlic rosemary and olive and roasted until crispy and golden brown. 
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Side Dish
Cuisine American
Servings 24 wedges

Equipment

  • Cutting Board
  • Knife
  • Vegetable Peeler
  • Mixing Bowl
  • Baking Sheet

Ingredients
  

  • 4 large russet potatoes
  • 1 bulb fennel
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped fresh rosemary
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon kosher salt
  • ⅛ teaspoon black pepper

Instructions
 

  • Start by preheating the oven to 425 degrees F.
  • Peel the potatoes, rinse under cold water; then pat dry.Cut the potatoes into 6 wedges; then place them into a mixing bowl. (I find it best to cut the potato in half lengthwise; then slice each half into thirds.)
  • Cut the fronds off of the top of the fennel; then cut the bottom so that the fennel sits flat. Rinse under cold water; then pat dry. Cut the bulb into bite-sized pieces and add it to the bowl.
  • Next, add the garlic, rosemary, oil, salt and pepper; then toss to coat. Place the potatoes in a single layer on a baking sheet and place in the oven.
  • Roast for approximately 30 minutes, turning halfway, until the potatoes are crispy and golden brown and soft on the inside.

Notes

*Please read the entire post for additional instructions, tips and/or substitutions.

Nutrition

Serving: 1potato wedgeCalories: 63kcalCarbohydrates: 12gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 57mgPotassium: 299mgFiber: 1gSugar: 1gVitamin A: 16IUVitamin C: 5mgCalcium: 14mgIron: 1mg
Keyword potatoes
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