Ingredients are key sometimes to make something that taste amazing. You might know that even a simple radish will be very sharp tasting from the grocery store but from a farmers market it taste very sweet. Green Beans from the grocery often are very woody but green beans from the farmer’s market are so sweet and tender that they are incredible raw. Well I hit the jack pot when I found these gourmet red skin red flesh potatoes. They are different. These potatoes seem like low starch potatoes and turn super sweet and very buttery and creamy on their own. I knew I had to embellish them with shallots and fennel with not dry but fresh herbs for something so special. These potatoes look like red flesh when you cut them but do turn a purple color when you cook them.These potatoes are very easy to prepare and taste amazing. It will taste like something from a great restaurant. I WARN YOU TO WATCH OUT. These potatoes are so over the top delicious they will get inhaled fast. As soon as I made them I gave my husband a cup of them to try and he came in the kitchen to get more and warned me that he could finish the batch……..Portion size will vary.

Ingredients for around 6 portions

3 Tablespoons canola oil

2 lbs gourmet potatoes (I used red skin red fleshed #1b sized potatoes….other potatoes will taste different and may cook slightly different…….you can probably find the red skin yellow flesh potatoes that have a similar taste) – slice up or crinkle cut around 1/4 inch thick slices.

1 large fennel – remove core and tough outer. Slice about 1/4 inch slices (save a few fronds for garnishing)

4 oz shallots – peel – cut in 1/4 thick slices

1 Tablespoon extra virgin olive oil

1 spring fresh rosemary – chopped

1/2 teaspoon fresh dill – chopped

1/2 teaspoon fresh parsley – chopped

1 Tablespoon scallions – chopped

1 teaspoon fresh basil – chopped

fresh ground sea salt to taste

fresh ground black pepper to taste

Directions set oven to 425 degrees F.

The sliced potatoes go in a big bowl with the canola oil and get mixed up till coated and go on baking sheets in a single layer.

The fennel gets tossed with 1 1/2 teaspoon of olive oil and goes on a small baking sheet in a single layer.

The shallots go in a small mixing bowl and get mixed with the remaining olive oil and go onto a small sheet pan in a single layer.

Put the shallots and fennel on the lowest rack and fill the rest of the oven up with the potatoes in the hot preheated 425 degree F oven. Check on things while they are cooking because some racks will finish before other racks. In about 15 – 20 minutes everything should be done.

Use fresh ground sea salt and black pepper to your taste.

Put everything in a large bowl and gently add the fresh herbs.

Garnish with fennel fronds.

Serve.

Everyone will enjoy these Forking SCRUMPTIOUS Potatoes.