Roasted Potatoes and Fennel with Shallots and Lemon

Name: Roasted Potatoes and Fennel with Shallots and Lemon
Prep time: 5 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 2 waxy potatoes, cut into wedges (peeling optional); 1 small fennel bulb, trimmed and cut into wedges, reserve the leaves for garnish; 1 large shallot, cut into wedges; 1 lemon, cut into half-moons (if you want a less intense lemon flavor, you could use half a lemon); olive oil; kosher salt

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Prep Time: 5 minutes

Cook Time: 45 minutes

Total: 65 minutes

Servings: 2

Author : Sara Scott

fennel lemon roasted fennel

Roasted Potatoes and Fennel with Shallots and Lemon

Ingredients

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2 waxy potatoes, cut into wedges (peeling optional)1 small fennel bulb, trimmed and cut into wedges, reserve the leaves for garnish1 large shallot, cut into wedges1 lemon, cut into half-moons (if you want a less intense lemon flavor, you could use half a lemon)olive oilkosher salt

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Instructions

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Step 1

Preheat the oven to 425

Step 2

Add the potatoes to a pot, cover them with water, and salt generously. Bring to a boil and then cook for about five minutes or so until you can insert a fork into the potatoes but get resistance

Step 3

Drain into a colander and then shake them vigorously to rough them up a bit (this will help them to get crispier as they roast)

Step 4

Add all the ingredients to foil lined baking sheet or shallow roasting pan. Drizzle with oil, salt generously, and then toss to coat

Step 5

Roast for 20 minutes, and flip. Continue to roast, checking again after 15 minutes, stirring if necessary, until everything is golden and some pieces have charred. Total time should be about 45 minutes, but this will depend on your oven and the size of the pieces

Step 6

Garnish with chopped fennel leaves