Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 285.86 Kcal (1197 kJ) | ||
| Calories from fat | 112.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.47g | 19% | |
|---|---|---|---|
| Cholesterol | 4.62mg | 2% | |
| Sodium | 367.81mg | 15% | |
| Potassium | 1234.01mg | 26% | |
| Total Carbs | 39.8g | 13% | |
| Sugars | 2.51g | 10% | |
| Dietary Fiber | 6.01g | 24% | |
| Protein | 5.16g | 10% | |
| Vitamin C | 27.1mg | 45% | |
| Iron | 2.8mg | 15% | |
| Calcium | 48.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 98.32 Kcal (412 kJ) | ||
| Calories from fat | 38.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.29g | 19% | |
|---|---|---|---|
| Cholesterol | 1.59mg | 2% | |
| Sodium | 126.51mg | 15% | |
| Potassium | 424.43mg | 26% | |
| Total Carbs | 13.69g | 13% | |
| Sugars | 0.86g | 10% | |
| Dietary Fiber | 2.07g | 24% | |
| Protein | 1.78g | 10% | |
| Vitamin C | 9.3mg | 45% | |
| Iron | 1mg | 15% | |
| Calcium | 16.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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