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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the grill to medium-high(or turn on the oven to 400*F.). | 2. Place the potatoes in the center of a double thickness of heavy aluminum foil. Toss with 1 to 1 1/2 tablespoons of the oil and season lightly with salt and pepper. Wrap up in the foil, turning up the edges to seal. | 3. Place the potatoes on the grill and cook until tender, 25 to 30 minutes. Remove and cut into wedges. | 4. Meanwhile, brush the fennel and onion slices on both sides with the remaining 1 1/2 tablespoons olive oil and lightly season with salt and pepper. Arrange on the grill and cook until marked and tender, and starting to turn golden brown, 4 to 5 minutes per side(or turn on broiler and broil,turning and watching closely). | 5. Remove from the grill and place on a cutting board. Roughly chop. | 6. Mix the potatoes, fennel and onions in a large bowl and while warm, toss with the Buttermilk Dressing. Adjust the seasoning, to taste, and serve immediately. | 7. Herb Buttermilk Dressing:. | 8. In a bowl, whisk together the buttermilk, sour cream, vinegar, and hot pepper sauce. | 9. Add the scallions, parsley, dill and oregano. Add the chopped fennel fronds, to taste (1 to 2 tablespoons). | 10. Adjust seasoning with salt and pepper. | 11. Pour over the vegetables and toss to coat. Enjoy! | 12. Yield: 1 1/4 cups. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red potato	2	lbs		635.0301	144.2425	17.1458	1.2701
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
salt				-	-	-	-
black pepper			ground	-	-	-	-
fennel bulb	1		cut	-	-	-	-
onion	1		peeled trimmed cut sweet	60.0	14.01	1.65	0.15
buttermilk	3/4	cup		-	-	-	-
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
apple cider vinegar	2	teaspoons		-	-	-	-
red pepper sauce	1/4	teaspoon		-	-	-	-
scallion	2	tablespoons	chopped	3.84	0.8808	0.2196	0.0228
parsley leaf	3	tablespoons	chopped	-	-	-	-
dill	1 - 1 1/2	1/2	chopped	0.0	0.0	0.0	0.0
garlic	1 1/2	1/2	minced	6.705	1.4877	0.2862	0.0225
oregano leaf	1	teaspoon	chopped	-	-	-	-
fennel leaf	1 -2	tablespoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.