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Roast potatoes with fennel

By tarilang (GoodFood Community)
  • Preparation and cooking time
    • Total time
  • More effort
  • Serves 8
Roast potatoes with fennel


  • 3 fennel bulbs
  • 1.5 kg/3lb 5oz medium sized waxy potatoes eg Charlotte
  • 2tbsp olive oil
  • 4 to 5 garlic cloves, peeled and roughly sliced


  • STEP 1
    Preheat oven to 200C/gar mark 6
  • STEP 2
    Trim ends of fennel, remove bruised outer scales and cut off and keep feathery tips. Cut through the stems (need to be attached at the bottom)
  • STEP 3
    Boil potatoes till tender but firm. Add fennel in the last five minutes then drain.
  • STEP 4
    Chop feathery fennel tips.
  • STEP 5
    Heat olive oil and add garlic. Add potatoes and fennel, season and toss.
  • STEP 6
    Then put in oven for 35 minutes. Take out and sprinkle with the fennel feathery bits.

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