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 baking pan, cover, bake at 400ºF for 15 minutes.
3. Uncover, mix well and continue baking at 375ºF for 10 minutes.
4. Add julienned fennel during the last three minutes of baking.
5. Transfer to a bowl and cool; adjust seasonings.

Serving suggestion: on top, center half a cherry tomato with fennel sprig.NUTRITIONAL INFORMATION:Calories 318 (44% from fat); Fat 16g (sat. 2g); Protein 4g; Carbohydrates 42g; Sodium 24mg; Cholesterol 0mg; Fiber 3gSERVINGS:28 servingsFrom:Submitted to FM by Eurest Dining Services, Charlotte, NC