How to make it

  • Preheat your oven to 400-degrees F.
  • Toss the sweet and new potatoes in a clay baking dish with 2 tablespoons olive oil and a dash of sea salt.
  • Cover and roast for 20 to 30 minutes, until the potatoes are fork-tender.
  • Place the potatoes in a serving bowl.
  • As they cool, whisk together the 1/2 cup of oil with balsamic vinegar.
  • Add the fennel.
  • Season the potatoes with sea salt and pepper, to taste.
  • Add in the chopped green onions, celery and fresh parsley.
  • Pour the dressing over the warm potatoes and gently mix with a wooden spoon.
  • Serve at room temperature.
  • If not serving immediately, or if preferred, cover and chill.

People Who Like This Dish 1
Reviews & Comments 2

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    " It was excellent "
    bluewaterandsand ate it and said...
    I like this one and it makes me want some fresh potatoes.
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    " It was excellent "
    theiris ate it and said...
    This is lovely! All things we grow. Definite keeper
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