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--- recipes:roasted_baby_red_white_purple_potatoes_with_rosemary_fennel_garlic [2016/12/08 13:58] – created jmarcos
+++ recipes:roasted_baby_red_white_purple_potatoes_with_rosemary_fennel_garlic [2017/01/03 10:56] (current) – jmarcos
@@ Line 1: / Line 1: @@
+{{ :recipes:roasted_baby_red_white_purple_potatoes_with_rosemary_fennel_garlic.jpg?direct&200|}}
+====== Roasted Baby Red White Purple Potatoes w/Rosemary, Fennel & Garlic ======
+/* Description */
+[[http://www.finecooking.com/recipes/roasted-baby-red-white-purple-potatoes.aspx | Fine Cooking 91]]
+<WRAP right>{(rater>id=100|name=Roasted Baby Red White Purple Potatoes With Rosemary Fennel Garlic|type=rate|headline=off)}</WRAP>
+|**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.
+/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
+/*
+====== Nutrition ======
+|Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] |
+|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
+|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
+*/
+{{tag>Recipes Side/Starch FineCooking }}
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+~~DISCUSSION~~