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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Roasted Potatoes and Fennel

  • Level: Easy
  • Total: 45 min
  • Prep: 10 min
  • Cook: 35 min
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Directions

  1. Toss 1 pound halved fingerling potatoes with 1 sliced fennel bulb, 1 sliced white onion, 6 sliced garlic cloves, 8 sage leaves, 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and crisp, 35 to 40 minutes, tossing halfway through. Season with salt and drizzle with olive oil.

Photograph by Anna Williams

Recipe courtesy Food Network Magazine

Categories:

Potato Side Dish

More from:

Winter Produce Guide

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6 Reviews
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Lgrose

First day of BBQ season here in Vancouver, and I remembered making this a couple of times last year, and we loved it.  This time I added some Yam (aka orange sweet potato), in place of some of the regular potatoes.  It was delish!  A longtime fan of fennel, this is the Perfect vgetarian side dish.  To Gertrude Stein (reviewer):  love the idea of adding goat cheese and pine nuts.  Will have to make a note to try that one day this summer.

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