ingredients:
-2 pounds New Potatoes , scrubbed
-1/4 cup extra – virgin olive oil
-1/2 teaspoon coarse salt, plus more to taste
-1/2 teaspoon freshly cracked black pepper
-1 Fennel bulb , large, cut into julienne or sliced thin on a mandolin
-1 tablespoon fresh Tarragon , chopped
-2 teaspoons Anise seed, toasted
procedure:
1. Preheat oven to 375 degrees F.
2. Place potatoes on a greased baking sheet and drizzle with one third of the olive oil . Toss with salt and pepper. Place in the oven to start roasting.
3. In the mean time, in a skillet over medium heat, sauté fennel and onions / shallots in another third of the oil until slightly softened but still crisp , 5 to 8 minutes. Stir in tarragon and anise seed.
4. Add the fennel mixture to the potatoes in the oven. Toss well and continue roasting,until potatoes are tender but not too mushy. Adjust seasoning to taste and serve hot.
photo provided by http://www.weeklygreens.com!
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