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Salt Crusted Garlic and Herb Potatoes with Fennel

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Print Recipe
Potato Type: FingerlingYellow
Prep Method: Boiled

Dish

Side Dish

Serving

Serves 4

Ingredients

  • 2 lbs yellow or fingerling potatoes
  • 3 heaping tablespoons sea salt
  • 1 small bunch of rosemary
  • 6 garlic cloves
  • 1 lemon, zest and a squeeze of juice
  • 3 tablespoons chopped fennel fronds
  • ¼ cup extra virgin olive oil
  • Freshly ground pepper, to taste

Preparation

  1. In a large, wide saucepan, add potatoes in an even layer. Add enough water just to cover potatoes fully. Stir in sea salt, rosemary and 3 whole garlic cloves. Bring mixture to a boil, then continue to cook at a roiling boil until all water absorbs.
  2. While potatoes are cooking, make the dressing: add 3 minced garlic cloves, lemon zest, fennel fronds and olive oil to a small mixing bowl. Stir until well combined & set aside.
  3. Once all water has evaporated, let potatoes cool for 10 minutes. Rinse potatoes and pat dry, or just rub off any excess salt. Add to a large serving platter and drizzle dressing over top. Season with freshly ground pepper & serve immediately.

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Nutrition Facts Per Serving

Calories

310

Fat

14g

Sodium

1460mg

Carbohydrates

42g

Fiber

6g

Protein

5g

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