Imagine a side dish that's not just a mere accompaniment, but a star in its own right – crispy golden potatoes dancing with delicate fennel, kissed by fresh mint and olive oil. This Mediterranean-inspired recipe is about to revolutionize your dinner table, turning ordinary vegetables into an extraordinary culinary experience that will have your guests begging for seconds. Prepare to embark on a flavor adventure that's as simple as it is spectacular!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 500g new potatoes
- 1 bulb fennel, sliced
- 2 tablespoons olive oil
- Fresh mint leaves
- Salt and pepper to taste
Instructions
- Preheat the oven to 200°C (400°F), ensuring the rack is positioned in the middle of the oven for even cooking.
- Wash the new potatoes thoroughly under cold running water, removing any dirt or debris. Pat them dry with a clean kitchen towel.
- Cut the new potatoes into uniform, bite-sized pieces, ensuring they are roughly 2-3 cm in size for consistent roasting.
- Trim the fennel bulb, removing the tough outer layer and the green fronds. Slice the fennel into thin, even wedges, keeping the core intact to help the pieces hold together.
- In a large mixing bowl, combine the potato pieces and sliced fennel. Drizzle with olive oil, ensuring all pieces are evenly coated.
- Season generously with salt and freshly ground black pepper, tossing the vegetables to distribute the seasoning evenly.
- Spread the potatoes and fennel in a single layer on a large roasting tray, ensuring they are not overcrowded to allow proper caramelization.
- Place the roasting tray in the preheated oven and roast for approximately 40-45 minutes, turning the vegetables halfway through cooking to ensure even browning.
- Check the potatoes for doneness by piercing with a fork - they should be golden brown and crispy on the outside, tender on the inside.
- Remove from the oven and immediately scatter freshly chopped mint leaves over the hot vegetables.
- Transfer to a serving dish and serve hot, allowing the mint to release its aromatic oils over the roasted vegetables.
Tips
- • Always choose small, fresh new potatoes for the best texture and flavor. • Cut vegetables into uniform sizes to ensure even roasting. • Don't overcrowd the roasting tray – this helps achieve that perfect golden crispiness. • Use a high-quality extra virgin olive oil for maximum flavor. • Fresh mint is crucial – it should be added just after roasting to release its full aromatic potential. • For extra flavor, consider adding a sprinkle of garlic powder or some fresh rosemary alongside the mint. • Let the vegetables rest for a few minutes after roasting to allow the flavors to settle and intensify. • If you prefer a more caramelized finish, you can broil the vegetables for the last 2-3 minutes of cooking.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 25g
Protein: 3g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
