Garlic Roasted Potatoes And Fennel

• 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

1. Preheat the oven to 375u0b0.
2. Trim tough outer leaves from fennel; reserve fennel fronds for garnish, if desired. Remove and discard stalks.
3. Cut fennel bulbs in half lengthwise; discard core. Cut bulb halves in half lengthwise.
4. Arrange potatoes in a single layer in a jelly roll pan or large roasting pan coated with cooking spray; drizzle with oil.
5. Remove white papery skin from garlic head. Separate and peel cloves. Finely chop 1 garlic clove; sprinkle over potatoes.
6. Add peeled garlic cloves, pepper strips, fennel seeds, coriander, paprika, salt, and black pepper to potatoes; toss well to combine.
7. Heat broth in a small saucepan over medium heat until warm. Remove from heat; stir in saffron. Let stand 10 minutes.
8. Stir in vinegar; drizzle broth mixture over potato mixture. Bake at 375u0b0 for 30 minutes.
9. 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.
10. Garnish with reserved fennel fronds, if desired.

fennel bulbs, red potatoes, cooking spray, olive oil, head of garlic, green bell peppers, fennel, coriander seed, spanish smoked paprika, salt, fresh ground black pepper, vegetable broth, saffron thread, sherry wine vinegar

Taken from www.food.com/recipe/garlic-roasted-potatoes-and-fennel-330398 (may not work)