Russet potatoes cut in wedges; then tossed with fennel, garlic rosemary and olive and roasted until crispy and golden brown.
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.
Suggested Equipment
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
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.
More Potato Wedge Recipes
- Chili Lime Roasted Sweet Potato Wedges
- Pesto Roasted Potato Wedges
- Healthy Grilled Sweet Potato Wedges
- Buffalo Roasted Potato Wedges
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Fennel Roasted Potato Wedges
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.
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