To anyone who has not eaten fennel, this is a flavor to die for. I especially like roasting fennel - both the seeds and the bulbs– because that’s when its deliciously licorice-y flavor mellows into rich sweetness. Heaven for the tastebuds. Apart from its wonderful flavor, fennel is also prized for its digestive properties. In India, it is common practice to chew on fennel seeds after a heavy meal because not only does it help digest the food but it also freshens the breath. If you’ve been to an Indian restaurant here in the United States, you’ve seen those little dishes with fennel seeds right next to the toothpicks as you make your way out. Now you know why they’re there. Today, I wanted to share with you an easy recipe for Fennel-Crusted Potatoes, a go-to recipe for rushed weeknights when I want a quick side dish without the effort of standing over a skillet and stirring and mixing. I let the toaster oven do most of the work for me here. Also be sure to check out my fennel pesto recipe made with fennel fronds!
More potato recipes you might like
Peppery Mushroom-Potato Stir-Fry Rosemary Roasted Potatoes Minty Roasted Potatoes Garlicky Roasted Asparagus and Potatoes
Check to get new recipe updates by email.
Recipe card
