Made in Home Cooking New York cooking class!
1. Preheat oven to 400 degrees (for roasting, oven should always be 375-425). On a rimmed baking sheet, combine potatoes, fennel wedges, and oil and toss with your hands or a wooden spoon until the vegetables are evenly coated. Sprinkle with salt and peppe, and arrange the potatoes and fennel wedges so their cut surfaces are face down on the baking sheet. Bake, without stirring, for 30 min.
2. Use a small paring knife to check if the potatoes are done: If they are still quite firm, return the sheet to the oven for an additional 10 minutes.
3. Remove the potatoes and fennel from the oven and let stand for 5 minutes. Using a metal spatula, scrape the vegetables from the baking sheet and serve warm.
* To prevent the potatoes from splitting, allow them to rest for five minutes and steam themselves off the surface of the pan before removing them with a metal spatula. Chose the smallest potatoes you can find; the more times you have to cut a potato, the more places it can lose moisture while roasting.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (191g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 195 | ||
Calories from Fat: 96 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.7g | 14 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 3525.5mg | 122 % | |
Potassium 721.1mg | 19 % | |
Total Carbohydrate 24.1g | 7 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 19.8g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 195
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