a pile of mashed fennel and mashed potatoes, with sliced potatoes on the side
Appetizers and Sides

Sweet and Salty Potatoes

The very thought of combining sweet, golden potatoes and the slightly anise, slightly sweet taste of roasted fennel should be enough to make any mouth water. Certainly not the boring mash we’ve grown accustomed to, this side is easy enough to become a regular favorite, with abundant flavor to sit alongside a special roast or spicy dish. Fennel provides nutrients helpful in digestion and is rich in iron and potassium. It softens in the oven, giving up some of its licorice quality as it sweetens, and gives a mellow richness to the versatile Yukon.

Prep Instructions

  • Yield: 20 (1/2 cup) servings
  • Cook Time: 45 minutes
  • Prep Time: 20 minutes
  • Total Time: 1 hour 5 minutes

Recipe Ingredients

  • 3 pounds golden potatoes, peeled and diced
  • 2 cups yellow onions, sliced
  • 2 1/4 pounds fennel, sliced
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt


  1. Follow the prep technique next to each ingredient.
  2. Pre-heat oven to 375˚F.
  3. Combine fennel and onions with half the oil and place in an oven proof pan, cover with foil and bake at 375 degrees for 45 minutes. Remove from the oven and puree in a food processor until smooth. Steam or boil the potatoes. Remove from the steamer or drain. In a mixer mash the potatoes folding in the fennel puree with the remaining olive oil and the seasonings. Do not over beat. Serve hot.
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