Roasted Fennel and Fingerling Potatoes

Name: Roasted Fennel and Fingerling Potatoes
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 8 serving(s)
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

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Preparation 25 min
Cooking 1 h
Makes 6 to 8 servings

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

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

- With the rack in the middle position, preheat the oven to 200 °C (400 °F).
- In a large pot of salted boiling water, cook the potatoes until cooked but still slightly firm, about 15 minutes. Drain and set aside.
- In a non-stick skillet, brown the fennel in half of the oil (30 ml / 2 tbsp). Set the fennel aside in a baking dish. In the same skillet, brown the onions for about 2 minutes. Add to the fennel with the potatoes and the remaining oil. Toss well. Season with salt and pepper.
- Bake for about 30 minutes or until the fennel and potatoes are cooked tender. Serve with the Pork Roast with Maple Sauce.

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Roasted Fennel and Fingerling Potatoes

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Ingredients

Preparation

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