Time: 45 min.
Complexity: easily
Servings: 4

Fennel root, with its licorice flavor, perfectly complements the sweet and spicy onions in this baked potato side dish, which pairs perfectly with almost any meat dish. Small potatoes don't need to be peeled; simply wash them thoroughly and cut them in half. The crispy skins of the baked potatoes are a real treat!

Ingredients:

• 450 g fingerling potatoes
• 1 fennel root

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

potato, fennel bulb, sage

We recommend

Preparation:

Step 1
• Toss 1 pound halved fingerling potatoes on a baking sheet with 1 thinly sliced ​​fennel root, 1 thinly sliced ​​white onion, 6 chopped garlic cloves, 8 sage leaves, and 3 tablespoons olive oil. Season with salt and pepper.
Step 2
• Bake at 220°C (425°F) until golden brown and crisp, 35-40 minutes, stirring halfway through. Season with salt and drizzle with olive oil.

Votes: 1