Garlic Roasted Potatoes And Fennel - cooking recipe

Ingredients

2 large fennel bulbs, with stalks (about 2 pounds)
2 lbs small red potatoes, halved
cooking spray
1 tablespoon olive oil
1 whole head of garlic
2 large green bell peppers, cut into 1/2-inch strips
1 teaspoon fennel seed, lightly crushed
1 teaspoon coriander seed, crushed
1/2 teaspoon spanish smoked paprika or 1/2 teaspoon sweet paprika
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 1/2 cups vegetable broth
1/8 teaspoon saffron thread
1 tablespoon sherry wine vinegar

Preparation

Preheat the oven to 375\u00b0.
Trim tough outer leaves from fennel; reserve fennel fronds for garnish, if desired. Remove and discard stalks.
Cut fennel bulbs in half lengthwise; discard core. Cut bulb halves in half lengthwise.
Arrange potatoes in a single layer in a jelly roll pan or large roasting pan coated with cooking spray; drizzle with oil.
Remove white papery skin from garlic head. Separate and peel cloves. Finely chop 1 garlic clove; sprinkle over potatoes.
Add peeled garlic cloves, pepper strips, fennel seeds, coriander, paprika, salt, and black pepper to potatoes; toss well to combine.
Heat broth in a small saucepan over medium heat until warm. Remove from heat; stir in saffron. Let stand 10 minutes.
Stir in vinegar; drizzle broth mixture over potato mixture. Bake at 375\u00b0 for 30 minutes.
Remove from oven, and arrange fennel wedges over potato mixture. Return to oven; cook an additional 50 minutes or until the broth mixture almost evaporates and potatoes begin to brown, stirring once.
Garnish with reserved fennel fronds, if desired.