Garlic-Roasted Potatoes and Fennel

Preheat the oven to 37

Trim tough outer leaves from fennel; reserve fennel fronds for garnish, if desired.

Remove and discard stalks.

Cut fennel bulbs in half lengthwise; discard core.

Cut bulb halves in half lengthwise.

Arrange potatoes in a single layer in a jelly roll pan or large roasting pan coated with cooking spray; drizzle with oil.

Remove white papery skin from garlic head. Separate and peel cloves. Finely chop 1 garlic clove; sprinkle over potatoes.

Add peeled garlic cloves, pepper strips, fennel seeds, coriander, paprika, salt, and black pepper to potatoes; toss well to combine.

Heat broth in a small saucepan over medium heat until warm.

Remove from heat; stir in saffron.

Let stand 10 minutes. Stir in vinegar; drizzle broth mixture over potato mixture.

Bake at 375 for 30 minutes.

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.

Garnish with reserved fennel fronds, if desired.