Crispy Potatoes With Fennel Recipes

ROASTED POTATOES AND FENNEL

Steps:

• Toss 1 pound halved fingerling potatoes with 1 sliced fennel bulb, 1 sliced white onion, 6 sliced garlic cloves, 8 sage leaves, 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and crisp, 35 to 40 minutes, tossing halfway through. Season with salt and drizzle with olive oil.

CRISPIEST EVER POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Add the potatoes to a large saucepan and cover with cold water by 1 inch. Add the baking soda and 1 tablespoon salt to the water. Cover, place over medium-high heat and bring to a boil. Uncover and continue to boil until the potatoes give easily when pierced with the tip of a knife, 15 to 20 minutes. Drain the potatoes and set the strainer over the top of the pan for a few minutes so the outsides of the potatoes can dry.
• Dump the potatoes onto a baking sheet. Drizzle with the oil and toss with the garlic, thyme and rosemary until the potatoes are completely coated in the oil. Sprinkle generously with salt and pepper. Using a small juice glass or glass bowl, smash each potato firmly but gently. (You want to just crack the skins and flatten slightly while keeping the potatoes mostly intact.)
• Roast until the bottoms of the potatoes are deep golden brown, 20 to 25 minutes. Remove the baking sheet from the oven and flip the potatoes using a spatula. Roast until the potatoes are golden brown and crispy on both sides, an additional 20 to 25 minutes. Transfer to a platter with a metal spatula. Serve while hot.

OVEN ROASTED POTATOES AND FENNEL

Steps:

• Preheat the oven to 425 degrees F.
• Line a large baking sheet with parchment paper and set aside. (I used an 18x12x1 sheet pan)
• Place the sliced potatoes and sliced fennel in a large bowl.
• Add the 2 tablespoons of olive oil, rosemary, thyme, salt and pepper to the vegetables.
• Toss to combine and then spread them out in one single layer onto the prepared baking sheet.
• Tuck in a few extra sprigs of rosemary and thyme and drizzle with a teeny bit more olive oil.
• Roast the vegetables in the preheated oven for about 40 minutes or just until the potatoes are crispy and the fennel is tender with a rich golden brown colour.
• Serve while still warm.
• NOTE
• Slicing fennel is really quite simple. First start by cutting off the stalks from the bulb (you can reserve the stalks for making soup).
• Cut the fennel vertically in half and leave the hard core attached, then slice into 1/2 inch wedges.
• Leaving the hard core attached will insure the wedges stay intact.

CRISPY CREAM-BRAISED POTATOES AND FENNEL

Steps:

• cut fennel lengthwise into wedges about 1.5" wide (leaving core intact).
• In a 3 to 4 quart pan, combine potatoes, fennel wedges, bay leaf, and fennel seed. Add enough half-and-half to fully cover the potatoes and fennel. Season generously with kosher salt and freshly ground black pepper. Over medium-high heat, bring the half-and-half to a simmer, then lower heat to just maintain the simmer. Cook until the potatoes and fennel are soft and tender, about 20 minutes. Take off the heat. The potatoes and fennel should be fully cooked at this point.
• While potatoes and fennel are braising, preheat broiler to medium-high. In a small bowl, combine rosemary, thyme, pecorino, and orange zest.
• Remove potatoes and fennel wedges from the half-and-half with a spider or slotted spoon, and transfer them to a gratin or casserole dish. Some of the half-and-half will cling to the vegetables, which is a good thing. Make sure to generously coat the bottom with olive oil to prevent sticking. Taste the potatoes and fennel for seasoning - if you need more salt or pepper, add them now. Toss with olive oil (about 1 tablespoon), then the herb-cheese-orange zest mixture. Arrange the potatoes and fennel wedges in a single layer to promote even browning.
• Place the casserole dish under the broiler (about 6 inches away from the source of heat). Broil for about 3 to 5 minutes, or until the potatoes and fennel are caramelized and crispy around the edges. (I typically brown the vegetables more than the ones in the picture above -- just leave them under the broiler until they've reached your desired crispness!).