Roasted Fennel and Fingerling Potatoes
Roasted Fennel and Fingerling Potatoes
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
Instructions
- 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.
Roasted Fennel and Fingerling Potatoes