Best 6 Buttered New Potatoes With Fennel Recipes

ROASTED POTATOES AND FENNEL

Steps:

• Toss 1 pound halved fingerling potatoes with 1 sliced fennel bulb, 1 sliced white onion, 6 sliced garlic cloves, 8 sage leaves, 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and crisp, 35 to 40 minutes, tossing halfway through. Season with salt and drizzle with olive oil.

BUTTERED NEW POTATOES

Steps:

• Bring a large pot of water to a boil. Add 3 tablespoons salt, stirring to dissolve. Pierce each potato 3 times with a skewer, add to water, and return to a boil. Reduce heat to simmer until tender, about 20 minutes. Drain, and return potatoes to pot. Set over low heat, shaking pan often, for 2 minutes to dry out, then let cool.
• Peel the potatoes, and cut into 1-inch pieces. Transfer to a bowl, and stir in butter. Sprinkle with chives, and season with salt and pepper.

FENNEL AND POTATO BAKE

Steps:

• Preheat oven to 400 degrees. Lightly butter an 8-inch square baking dish.
• Trim fennel bulbs; halve, and core. Slice bulbs and potatoes very thin (1/8 inch thick).
• Add potatoes to prepared dish in three layers, alternating with two layers of fennel; season each layer with salt and pepper, sprinkle with 2 tablespoons Asiago, and dot with 1/2 tablespoon butter. (Omit cheese from final layer.)
• Pour cream over top. Bake until potatoes are tender when pierced with the tip of a paring knife, about 45 minutes. Sprinkle with remaining 1/2 cup grated Asiago; bake until golden brown, 15 to 20 minutes.

BUTTERED NEW POTATOES WITH FENNEL

Steps:

• Trim the stem and stalk ends of the fennel bulb and cut into 1/2-inch dice. There should be about 2 cups.
• Trim the ends of the potatoes. Cut them into quarters and drop the pieces into cold water. Drain.
• Combine the fennel and potatoes in a wide skillet and add the water, salt and butter. Bring to a boil and cook, uncovered, about 15 minutes or until the water has evaporated and the vegetables are tender. Sprinkle them with dill and serve.

BUTTERED POTATOES WITH FENNEL

Steps:

• Trim off the stem and stalk ends of the fennel head. Cut the fennel into 1/2-inch-thick slices. Cut the slices into strips about 1/2 inch wide. Cut the strips into 1/2-inch lengths. There should be about two cups of fennel cubes. Set aside.
• Trim off the ends of the potatoes, both top and bottom. Cut the potatoes into quarters and drop the pieces into cold water.
• Combine the fennel and drained potatoes in a wide small skillet and add the water, salt and butter. Bring to a boil. Do not cover. Cook about 15 minutes or until the water has evaporated and the vegetables are tender.
• Pour the vegetables into a serving dish. Sprinkle them with dill and serve.

GARLIC BUTTER NEW POTATOES

Steps:

• Add potato to salted water in a large saucepan. Cook, covered, 10 minutes or until tender. Drain. (Do NOT overcook the potatoes- they will be mushy!).
• Meanwhile, melt the butter in a small skillet over medium-high heat.
• Add garlic and salt (optional). Cook, stirring constantly, for 3 minutes or until garlic is tender.
• Add parsley, pepper, and dill (optional). Pour over potatoes, tossing gently to coat.
• Enjoy!