Title: Baked potatoes with fennel
 Categories: None
      Yield: 6 Servings
 
      1    Bulb fennel (about 1 pound)
           Salt and pepper to taste; or
           -Mrs. dash
      1 tb Olive oil
      1 lb Medium red potatoes (about
           -4)
 
  Per Serving: Cal 87 Fat 2 grams
  
  FROM: First, March 1990 (magazine for women)
  
  Section: Mediterranean Light
  
  Heat oven to 425 degrees. Lightly spray a 2 quart baking dish. Cut
  off the tops of the fennel but keep the feathery leaves for garnish.
  Cut fennel into thin slices. Put in prepared baking dish. Sprinkle
  with seasonings and toss with the oil. Cover tightly with aluminum
  foil and bake til almost tender. Add thinly sliced potatoes to the
  fennel, add more seasoning if desired. Cover and bake until potatoes
  are tender, 20 to 30 minutes. Serve hot or warm.
  
  Notes: I haven't made this yet, but I see no reason to cook in two
  steps. My experience with cooking potatoes in the oven suggests that
  they will take about the same time as the fennel. I will layer them,
  after tossing both in the oil and seasonings, then cook them
  together. I'll let you know when I do it.