Servings: 10 to 12
Prep Time: 40 min
Cook Time: 25 min
One 5-pound bag red potatoes, cut into 1-inch chunks
2 fennel bulbs, cut into 1-inch chunks
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup mayonnaise
3 tablespoons minced fresh chives
1 tablespoon minced fresh parsley
Preheat the oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil.
Combine the potatoes, fennel, olive oil, salt and pepper in a large bowl. Spread the mixture in a single layer on the prepared baking sheet. Bake until the potatoes are tender and lightly browned, about 25 minutes. Cool, about 30 minutes.
Combine the mayonnaise, chives and parsley in a large bowl. Add the cooled potato mixture, tossing gently to combine. Serve immediately, or cover and chill up to 3 days.
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Join Paula for a book signing/meet & greet from 11:00 – 2:00 at Wolf Furniture in Hagerstown, MD.
Friday, May 9th starting at 6:30 pm at the Downstream Casino Pavilion. Admission: $100 per person; $60 per person for auction only. Limited seating available. Purchase tickets online. Proceeds benefit The Bag Lady Foundation.
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