Sandra Lee Semi-Homemade Weeknight Wonders

Fennel Baked Potatoes

Prep time: 10 minutes
Cook time: 35 minutes
Makes 4 servings

Ingredients

  • 1 lb. new potatoes, cut in half
  • 4 tablespoons extra virgin olive oil, divided use
  • 1-1/2 teaspoons kosher salt
  • 2 fennel bulbs, base and stems trimmed, fronds leaves coarsely chopped
  • 2 tablespoons Parmesan herb seasoning, McCormick®

Directions

Preheat oven to 375 degrees F. Toss the potatoes with 2 tablespoons of the olive oil and the salt. Spread evenly on a rimmed baking pan. Bake in the preheated oven for 30 to 35 minutes or until cooked through, stirring occasionally. Remove from the oven.

Meanwhile, using a vegetable peeler, shave the base of the fennel (the white part). Toss the fennel with the remaining 2 tablespoons olive oil. Increase the oven temperature to 475 degrees F. Add the fennel to the potatoes and bake for another 5 to 10 minutes or until the fennel is wilted and the potatoes are brown and crisp. Remove from the oven and toss with Parmesan herb seasoning.

Excerpted from the book, Sandra Lee Semi-Homemade Weeknight Wonders, by Sandra Lee Copyright © 2009 SLSH Enterprises, Inc. www.semihomemade.com