Imagine sinking your teeth into a perfectly golden, crispy potato wedge that's infused with the subtle, sophisticated flavor of fennel - a culinary experience that transforms an ordinary side dish into a gourmet sensation. These Fennel Roasted Potato Wedges are not just a recipe; they're a journey of texture and taste that will elevate your meal from mundane to magnificent. Whether you're looking to impress dinner guests or simply treat yourself to a restaurant-quality side dish, this recipe promises to be your new go-to for creating magic in the kitchen.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 pounds potatoes, cut into wedges
- 1 bulb fennel, sliced
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease with olive oil to prevent sticking.
- Wash the potatoes thoroughly and pat them dry with a clean kitchen towel. Cut the potatoes into even-sized wedges, approximately 1-inch thick, ensuring uniform cooking.
- Trim the fennel bulb by removing the tough outer layer and the feathery fronds. Slice the bulb vertically into thin, uniform strips, about 1/4-inch thick.
- In a large mixing bowl, combine the potato wedges and sliced fennel. Drizzle with olive oil, then sprinkle with salt, black pepper, and dried oregano. Toss thoroughly to ensure even coating of all ingredients.
- Spread the potato and fennel mixture in a single layer on the prepared baking sheet. Ensure the wedges are not overcrowded to allow proper roasting and crisp edges.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes, turning the wedges halfway through cooking to ensure even browning and crispy texture.
- Check for doneness by inserting a fork into the thickest part of a potato wedge. The potatoes should be golden brown, crispy on the outside, and tender on the inside.
- Remove from the oven and let rest for 5 minutes. Optionally, garnish with fresh fennel fronds or a sprinkle of additional herbs before serving.
Tips
- Choose the right potatoes: Use starchy varieties like Russet or Yukon Gold for the crispiest results.
- Pat potatoes completely dry before roasting to ensure maximum crispiness.
- Don't overcrowd the baking sheet - give the wedges space to allow proper browning and crisping.
- Flip the wedges halfway through cooking to ensure even golden color and texture.
- For extra flavor, experiment with adding garlic powder or fresh herbs like rosemary alongside the oregano.
- Let the wedges rest for a few minutes after roasting to allow the exterior to stay crisp while the interior remains tender.
- If you want extra crispy edges, try soaking the cut potatoes in cold water for 30 minutes before drying and roasting.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 3g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
