yukon gold

Roasted Potatoes and Fennel

/ Jodi / 45 Comments

Roasted Potatoes and Fennel

Recipes like this one I am sharing today are ones where I really wish I had the ability to share “smell-a-blogavision!”

The amazing aroma that filled my kitchen and nose when I roasted this fennel and potato recipe is too divine for words.  Seriously!

So after the euphoria of the fragrance faded, and I began typing this post, I was trying to find a word worthy to describe it.  It was THAT amazing!

In my “research,” I found that fennel is actually used as an essential oil and  in aromatherapy.  Well…. there you have it!  I was not kidding about how awesome it smelled!  Apparently, sweet fennel essential oil helps nourish and restore an optimal mind and outlook. It is believed to bring strength and courage in the face of adversity.

Have you cooked much with fennel?  Besides smelling like heaven, it has great health benefits too.  It is wonderfully crunchy and sweet when served raw  in salads or silky and succulent when roasted or braised.  It has an interesting licorice-like flavor.

Now… before those of you who are not licorice fans skip over this recipe….. STOP!  You have to give it a try!

When you roast this amazing celery-like root vegetable…. O. M. G!    I don’t have the words for the amazingness.

Mixed with some simple sliced potatoes and seasoning, it makes for a simply glorious addition or highlight to your dinner.

We had ours with some grilled chicken and a simple cucumber and tomato vinaigrette salad one day last week.

I will be making this again and again.  I adore it!  Hope you do too!

Roasted Potatoes and Fennel

Ingredients:

  • 4-6 small/medium potatoes (I used Yukon golds), sliced into 1/4 inch slices
  • 1 large fennel bulb, cut in half and sliced into 1/4 inch slices
  • 2 Tbsp olive oil
  • Salt and freshly ground pepper to taste
  • 2 Tbsp finely chopped fresh rosemary

Directions:

Preheat oven to 425 degrees F.  Spread sliced potatoes and fennel in an even layer on a stoneware baking dish or baking pan.  Drizzle with the olive oil, and season with salt, pepper and rosemary.  Roast approximately 40 minutes, tossing 2-3 times during roasting, until golden brown and tender.

Enjoy!

Cheers & Hugs,
Jodi

Roasted Yukon Gold Potatoes with Garlic & Rosemary

/ Jodi / 50 Comments

roasted-rosemary-and-garlic-yukon-gold-potatoes

There aren’t many meals potatoes don’t go wonderfully with in my opinion.  I do love potatoes no matter what way they are prepared.

roasted-rosemary-and-garlic-yukon-gold-potatoes-2

One of my favorite ways to make them is to roast them.  Add some garlic, fresh rosemary, a dash of salt, and a drizzle of olive oil, and I’m pretty much in heaven.

roasted-rosemary-and-garlic-yukon-gold-potatoes-3

And Yukon Golds have become one of my favorite varieties to roast.  They crisp up beautifully on the outside and remain tender and flavorful on the inside.

This recipe is simple, but so delicious and complimentary to most any meal.  They go great with chicken, beef, pork, and even eggs (and are great reheated for breakfast “home fries”).  Sprinkle some cheese on top if you like – parmesan, cheddar, swiss,  or muenster.  Dunk them in ketchup or barbecue or hot sauce.  Dip them in ranch dressing or honey mustard.  Or just enjoy them plain.

Here is how I make them.  Hope you will give them a try.

Roasted Yukon Gold Potatoes with Garlic & Rosemary

Ingredients:roasted-rosemary-and-garlic-yukon-gold-potatoes-2

  • 6 medium Yukon Gold Potatoes
  • 3 large cloves garlic, minced
  • 3 Tbsp minced fresh rosemary
  • 3 Tbsp olive oil
  • 1 tsp salt

Directions:

Preheat oven to 450 degrees F.

Wash and cut potatoes (leaving skin on) into bite-sized chunks.

Spread potatoes evenly in single layer onto a baking stone with sides (stoneware bar pan) or aluminum jelly roll sized pan.  Drizzle with half of the olive oil.  Sprinkle with minced garlic, minced rosemary, and salt.  Drizzle remaining olive oil over top.

Roast for 20-30 minutes until golden brown – tossing with a spatula halfway through cooking time.  Serve immediately.  

Enjoy!

Cheers & Hugs,
Jodi