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Roasted Baby Red, White & Purple Potatoes with Rosemary, Fennel & Garlic

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Serves 4-6

  • To learn more, read:
    Red, White & Purple
  • by from Fine Cooking
    Issue 91

If you’re making this as a side dish for a roast, you can lower the oven to 350°F or raise it to 400°F to suit your main course. The potatoes will take a little more or less time to cook accordingly. You can roast a medley of reds, whites, and purples or just one variety alone. You can also use any variety of fingerling potatoes—just cut them into 1-inch pieces first.

Video: Watch Fine Cooking's Homegrown/Homemade duo demonstrate this recipe.

  • 1-3/4 lb. baby red, white, or purple potatoes, or a combination, scrubbed and halved
  • 3 Tbs. extra-virgin olive oil
  • 1 Tbs. chopped fresh rosemary
  • 2 tsp. fennel seeds, crushed in a mortar or coarsely ground in a spice grinder
  • Pinch crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 12 large cloves garlic, peeled and trimmed

Position a rack in the center of the oven and heat the oven to 375°F.

In a large bowl, toss the potatoes with the olive oil, rosemary, fennel seeds, red pepper flakes, 1/2 tsp. salt, and a few generous grinds of pepper. Arrange them cut side down in a well-spaced single layer on a rimmed baking sheet or in a shallow roasting pan, making sure to scrape out and include any herbs and oil stuck to the bowl. Roast for 20 minutes and then stir the potatoes with a spatula and scatter the garlic cloves over them.

Continue roasting, stirring every 15 minutes, until the potatoes are tender enough to pierce easily with a skewer and the skins are browned all over, crisp, and bit shriveled, about 45 minutes more. Serve immediately.

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 160; Fat (g): fat g 7; Fat Calories (kcal): 60; Saturated Fat (g): sat fat g 1; Protein (g): protein g 3; Monounsaturated Fat (g): 5; Carbohydrates (g): carbs g 24; Polyunsaturated Fat (g): 0.8; Sodium (mg): sodium mg 105; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 3;

Photo: Scott Phillips

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