Roasted Fingerling Potatoes & Fennel

“Er ma gosh.”

That translates to “Oh my goodness this is one of my favorite side dishes ever.”  At least that I’ve posted on ESJ. I’m obsessed with this recipe…I made it with zero expectations and it turned out amazing.

Don’t you love when that happens?

It usually has me speaking with my mouth full, saying things like “Er ma gosh.” And getting weird looks. We’ve all been there.

I don’t think it can get much easier…slice your veggies. Mince your garlic.

Mix with oil, sage, salt and pepper.

Lie on a baking sheet.

…wait for it…

…bake ’em. {Did you see that one coming? You readers are just so smart.}

Garnish with fennel fronds, the greens, and serve hot.

I served these alongside chicken.

I ate what was left with some bacon and an egg. Fancy breakfast potatoes…because I’m so fancy.

Seriously, these are worthy of talking with your mouth full. They are perfect for entertaining. They are absolutely.ridiculously.can’t have enough.delicious.

XO

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Recipe modified from

Food Network Magazine, January/February 2013 Issue

Published by Hearst Magazines

Ingredients

1 1/2 Lbs fingerling potatoes, sliced lengthwise in 1/2 inch pieces

1 Fennel bulb, sliced

2 Shallots, sliced

6 Garlic cloves, minced

8 Sage leaves, chopped into large pieces

3 Tablespoons olive oil

Salt & Pepper to taste

Garnish:

1 Tablespoon Fennel fronds {the greens}, optional

 

Directions

Preheat oven to 425′.

In a large bowl, combine all of the ingredients. Lie on a baking dish {greased or lined with parchment paper}.

Bake for 35-40 minutes, tossing halfway through.

Garnish with fronds.

Serve hot.