Grilled Fennel and Red Potatoes
- 1 fennel bulb, sliced, reserving feathery fronds
- 8 Kowalski's B-Size Red Potatoes, scrubbed, cut into quarters
- 2 tbsp. Kowalski's Extra Virgin Olive Oil
- 1 tsp. kosher salt
- 1/4 tsp. Kowalski's Coarse Ground Black Pepper
In a large bowl, combine all ingredients except fennel fronds. Grill over high heat in a grill basket, covered, until potatoes are tender and fennel has golden-brown edges (25-30 min.), stirring occasionally. Garnish with fennel fronds.