- 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
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.