Grilled Fennel and Red Potatoes

Serves 4
  • 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.