Roasted Potato and Fennel Salad

INGREDIENTS:10 lbs. red potatoes, washed, cut into 2 ½in. wedges
6 Tbsps. garlic, minced
½ bunch fresh thyme, stems removed
½ bunch fresh rosemary, stems removed
2 tsp. saffron threads
2 cups olive oil
4 fennel bulbs, finely julienned; save sprigs
salt and pepper to taste
dash lemon juiceDIRECTIONS:1. Preheat oven to 400ºF. Mix potatoes with garlic, thyme, rosemary and saffron. Add olive oil. Season with salt and pepper.
2. Place mixture in

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