Fennel is one of those herbs that has always been used in my kitchen on a fairly regular basis. I toss the seeds into spice mixes or masalas where it helps build gorgeous flavor for curries, although it also loses its individual flair. But I was a stranger to the delicious fennel bulb with its frizzy, feathery, bright-green fronds until I moved here to the United States.
To anyone who has not eaten fennel, this is a flavor to die for. I especially like roasting fennel - both the seeds and the bulbs-- because that's when its deliciously licorice-y flavor mellows into rich sweetness. Heaven for the tastebuds.
Apart from its wonderful flavor, fennel is also prized for its digestive properties. In India, it is common practice to chew on fennel seeds after a heavy meal because not only does it help digest the food but it also freshens the breath. If you've been to an Indian restaurant here in the United States, you've seen those little dishes with fennel seeds right next to the toothpicks as you make your way out. Now you know why they're there.
Today, I wanted to share with you an easy recipe for Fennel-Crusted Potatoes, a go-to recipe for rushed weeknights when I want a quick side dish without the effort of standing over a skillet and stirring and mixing. I let the toaster oven do most of the work for me here.
Also be sure to check out my fennel pesto recipe made with fennel fronds!
More potato recipes you might like
- Easy Oven Roasted Potatoes
- Peppery Mushroom-Potato Stir-Fry
- Rosemary Roasted Potatoes
- Minty Roasted Potatoes
- Garlicky Roasted Asparagus and Potatoes
Fennel Crusted Potatoes
- 3 medium potatoes (I use any kind I have on hand), cut into a ¾-inch dice
- 2 teaspoon fennel seeds , coarsely powdered
- ½ teaspoon ground black pepper
- 2 teaspoon olive oil
- Salt to taste
- Place all the ingredients in a baking dish and toss together to coat all the potatoes.
- Bake in a 400-degree oven about 30-40 minutes or until nicely golden-brown and tender when pierced with a fork (stir halfway if desired).