Roasted Fennel and Red Potatoes with Rosemary

Adapted from Gourmet INGREDIENTS 4 to 5 medium red potatoes, scrubbed and cut into 1/2-inch chunks 1 medium fennel bulb, stalks discarded and bulb cut into 1/2-inch-thick wedges 2 tablespoons olive oil 2 tablespoons water 1 teaspoon fennel seeds 2 stems of rosemary, strip leaves from stems and set aside; discard stems 3/4 teaspoon salt [...]

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