Garlic-Roasted Potatoes and Fennel

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 1 teaspoon coriander seeds crushed
• 2 large fennel bulbs with stalks, ( 2 pounds)
• 1 teaspoon fennel seeds crushed
• 1  garlic head whole
• 2 large bell peppers green cut into 1/2-inch strips
• 1 tablespoon olive oil 
• 0.5 teaspoon paprika smoked sweet spanish
• 2 pounds potatoes red halved
• 0.1 teaspoon saffron threads 
• 0.5 teaspoon salt 
• 1 tablespoon sherry vinegar 
• 1.5 cups vegetable broth 

Equipment

• sauce pan
• oven
• roasting pan

Directions

1. Preheat the oven to 37
2. Trim tough outer leaves from fennel; reserve fennel fronds for garnish, if desired.
3. Remove and discard stalks.
4. Cut fennel bulbs in half lengthwise; discard core.
5. Cut bulb halves in half lengthwise.
6. Arrange potatoes in a single layer in a jelly roll pan or large roasting pan coated with cooking spray; drizzle with oil.
7. Remove white papery skin from garlic head. Separate and peel cloves. Finely chop 1 garlic clove; sprinkle over potatoes.
8. Add peeled garlic cloves, pepper strips, fennel seeds, coriander, paprika, salt, and black pepper to potatoes; toss well to combine.
9. Heat broth in a small saucepan over medium heat until warm.
10. Remove from heat; stir in saffron.
11. Let stand 10 minutes. Stir in vinegar; drizzle broth mixture over potato mixture.
12. Bake at 375 for 30 minutes.
13. 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.
14. Garnish with reserved fennel fronds, if desired.