Roasted Fennel and Potatoes

Name: Roasted Fennel and Potatoes
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: Serves 6
Ingredients: 3 pounds Yukon gold potatoes, cut into 1-inch pieces; 3 pounds fennel bulb, cut into wedges through the root; 1 head of garlic, broken into cloves; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; Extra-virgin olive oil

Getting reviews...

Level: Intermediate
Total: 1 hr 15 min

Prep: 15 min
Cook: 1 hr

Yield: Serves 6

Level: Intermediate
Total: 1 hr 15 min

Prep: 15 min
Cook: 1 hr

Yield: Serves 6

Ingredients

Deselect All

3 pounds Yukon gold potatoes, cut into 1-inch pieces

3 pounds fennel bulb, cut into wedges through the root

1 head of garlic, broken into cloves

Kosher salt and freshly ground black pepper

Extra-virgin olive oil

Directions

Pre-heat oven to 350 degrees F.
Place a large roasting tray into the oven to heat it up. When hot remove from oven and add a drizzle of olive oil. Toss potatoes, fennel and garlic onto hot sheet tray, season with salt and pepper and place into oven on a lower rack (below the veal roast). Roast for 60 minutes until golden and caramelized.