posted by mkme2 01-06-103 1:30 AM
Roasted Potatoes with Fennel, Celery, and Onions
6 - 8 red potatoes (plan 2-3 med. potatoes per person)
1 bulb fennel
3 med. onions
3 - 4 shallots
2-3 ribs celery
2-3 Tbsp. Olive oil
1-2 Tbsp. Fennel seeds -
1-2 Tbsp. Spice Hunter’s Herbs de Provence
1-2 Tbsp. Spice Hunter’s Orange Ginger Pepper Blend
1-2 tsp. Salt
Re-seasoning::
1-2 Tbsp. Spice Hunter’s Herbs de Provence
1-2 Tbsp. Spice Hunter’s Orange Ginger Pepper Blend
1-2 tsp. Salt - to taste
2-3 Tbsp. Blood Orange Vinegar (can use any flavored vinegar or balsamic vinegar)
Pre-heat oven to 400 *F.
Choose a waxy potato for this recipe, such as red or Yukon Gold, as russet potatoes will fall apart with roasting.
Wash the potatoes and cut into 1" pieces. Trim fennel bulb of greens, core, and cut into 1" slices. Do the same with the onions, shallots, and celery, Place all the vegetables in a 9" x 13" roasting pan or a Dutch oven. You’ll have a lot of vegetables, but they shrink down with cooking.
Add oil to roasting and toss the veggies with a spoon so that the oil coats them evenly. (NOTE: The more oil you add, the crisper the potatoes will get. Some recipes call for as much as 3/4 C. or more of oil. You make the choice.) Add seasonings and toss again to distribute throughout vegetable mix.
Roast, uncovered in oven about 45 min. or until done and crispy. More oil can be added if desired. Just before serving, re-season to taste, toss with more vinegar.