Crispy Potatoes and Fennel on #4 of Kick Off to Summer Week with a #WorldMarket Giveaway!
Love in the Kitchen
Love in the Kitchen
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Ingredients

  • 15 minutes
  • 3 pounds new potatoes, cut into irregular 1.5" to 2" chunks
  • 2 fennel bulbs (about 1.5 pounds) – trimmed (with tough or bruised outer layers removed), then cut lengthwise into wedges about 1.5” wide (leaving core intact)
  • 1/2 cup finely grated parmesan reggiano
  • Olive oil
  • 4 quart pan
  • 5 minutes
  • 15 un
  • 2014 at midnight EST
  • 2014 bloggers have not received product or been compensated as part of this giveaway

Instructions

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