Roasted Baby Red Potatoes With Garlic and Fennel
According to essortment there are more than 5,000 varieties of potatoes in the world. In the United States, the most common variety includes the Red Potato.
Round, red potatoes belong to the red family of potatoes and include the Red Lasoda and Red Pontiac varieties. Red potatoes have smooth, thin skins and white insides. This type of potato is firm and most easily used in casseroles, soups, salads, or boiled, steamed and roasted.
Red potatoes make a delicious addition to many recipes. These thin skinned vegetables are often easier to peel than white potatoes, and make an attractive, colorful dish. Red potatoes can easily be spiced up with any dried herb or sauteed in your favorite oils and dressings.
How To Make The Roasted Red Potatoes Recipe
Ingrediants
- 1 pound Baby Red Potatoes (chopped into quarters)
- 5 cloves of garlic (is it possible to use too much garlic?)
- 1 fennel bulb (julienned)
- 1/4 teaspoon sea salt
- Virgin Olive Oil
- Salt and Pepper to Taste
Directions
- Pre-Heat oven to 400 degrees
- Combine Baby Red Potatoes, garlic, fennel bulb, and sea salt
- Drizzle virgin oil and mix until potatoes are well coated
- Place in oven and bake until tender and golden, approximately 30 minutes
- Salt and Pepper to taste
You Are Now Ready To Eat The Best Roasted Baby Red Potatoes
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