Saffron-Roasted Potato And Fennel Salad - cooking recipe

Ingredients

1 1/2 lb. medium red potatoes, unpeeled and each cut into 8 wedges
2 Tbsp. minced garlic
2 tsp. chopped fresh thyme or 1/2 tsp. dried, crumbled
2 tsp. chopped fresh rosemary or 1/2 tsp. diced, crumbled
1/2 tsp. saffron threads, crumbled
1/2 c. olive oil
1 fennel bulb, trimmed and sliced
1 Tbsp. fresh lemon juice

Preparation

Preheat oven to 400\u00b0.
Combine first 3 ingredients in medium bowl.
Mix in 1/2 cup oil. Season with salt and pepper.
Transfer mixture to baking pan. Cover and bake 15 minutes.
Uncover, stir potatoes and bake until tender, about 20 minutes more. Transfer potato mixture to bowl and cool.