Roasted Fennel and Fingerling Potatoes

Roasted Fennel and Fingerling Potatoes

  • Preparation 25 min
  • Cooking 1 h
  • Makes 6 to 8 servings

Categories

Ingredients

    • 675 g (1 ½ lb) fingerling or baby potatoes
    • 2 bulbs fennel, each cut into 8 wedges
    • 60 ml (¼ cup) olive oil
    • 3 small onions, cut into 1.5 cm (½-inch) thick slices
    • Salt and pepper

Preparation

Personal Note