Thursday dinners are always a simple meal for me. I’ve gotten over the hump of Wednesday, but it’s not quite the weekend. I love cooking for friends any chance I get, but whether it’s dinner for one or dinner for five, Thursdays are all about simplicity. I’m limited on time for dinner prep since I’ve spent the day here at Caputo’s and I’m a little pooped from the rest of the week, I’m always reaching for my quick, but still delicious recipes.
Potatoes are just the kind of blank canvas I need for a quick starch side dish. Let’s be honest, there’s likely a whole chicken roasting in the oven and a salad waiting to be dressed and tossed. I’m a woman of simple pleasures during the week, but it wouldn’t be a meal at my house without some kind of starch. Enter the potatoes. An easy roast and a few quick toppings later, I have a complete meal.
Our fennel pollen feast this last weekend was my final chance to make sure our recipes were in check before sharing them with you. I love being part of these little meals with my work family. It’s great to see everyone sans aprons and enjoy their company. Tricia, our lovely manager of the Holladay location, was a huge help with this meal. She took over the potatoes like the pro she is and those heavenly nuggets of golden roasted potatoes sung with dollops of chevre and a sprinkling of fennel pollen. Simple, easy, and lots of flavor. It’s exactly how I like my potatoes. Well-seasoned potatoes, tangy chevre, and sweet, aromatic fennel pollen? Sign me up.
My first recommendation to customers buying fennel pollen for the first time is the same theme as this dish: keep it simple. Make something you love that’s incredibly simple and finish it with a dusting of fennel pollen. Tomato sauces, roasted vegetables, simple baked goods, and lightly seasoned roasted meats are all great ways to begin familiarizing yourself with fennel pollen. This is a great side to poultry dishes as they won’t overpower a milder protein, but I also love these served alongside anything grilled. I’m looking forward to the warm weekend and I think these will be part of at least one meal in the next few days.
- 1 1/2 pounds waxy potatoes, cut into large cubes
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 ounces chevre
- 2 teaspoons fennel pollen
Preheat oven to 375 degrees. Toss cubed potatoes with salt, pepper, and olive oil. Spread in one layer across a baking sheet and roast for 20 minutes. Remove baking sheet and toss potatoes once more. Bake for an additional 15 minutes, or until tender and golden brown.
Remove potatoes to a serving bowl. Crumble chevre over potatoes and fold into potatoes. Finish potatoes with fennel pollen and any additional salt if needed. Serve immediately.