Roasted Baby Red White Purple Potatoes w/Rosemary, Fennel & Garlic
{(rater>id=100|name=Roasted Baby Red White Purple Potatoes With Rosemary Fennel Garlic|type=rate|headline=off)}
Preheat: 375° | Yield: 6 servings | |
Prep: 0:10 | Wait: 0:00 | Cook: 1:05 |
Ingredients
- 1-3/4 lb. baby red, white, or purple potatoes, or a combination, scrubbed and halved
- 3 Tbs. extra-virgin olive oil
- 1 Tbs. chopped fresh rosemary
- 2 tsp. fennel seeds, crushed in a mortar or coarsely ground in a spice grinder
- Pinch crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 12 large cloves garlic, peeled and trimmed
Directions
- Position a rack in the center of the oven and heat the oven to 375°F.
- In a large bowl, toss the potatoes with the olive oil, rosemary, fennel seeds, red pepper flakes, 1/2 tsp. salt, and a few generous grinds of pepper. Arrange them cut side down in a well-spaced single layer on a rimmed baking sheet or in a shallow roasting pan, making sure to scrape out and include any herbs and oil stuck to the bowl. Roast for 20 minutes and then stir the potatoes with a spatula and scatter the garlic cloves over them.
- Continue roasting, stirring every 15 minutes, until the potatoes are tender enough to pierce easily with a skewer and the skins are browned all over, crisp, and bit shriveled, about 45 minutes more. Serve immediately.
Notes
- If you're making this as a side dish for a roast, you can lower the oven to 350°F or raise it to 400°F to suit your main course. The potatoes will take a little more or less time to cook accordingly. You can roast a medley of reds, whites, and purples or just one variety alone. You can also use any variety of fingerling potatoes - just cut them into 1-inch pieces first.
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