Roasted Fennel and Potatoes is the kind of side dish that quietly steals the spotlight. Give this golden, caramelised fennel recipe a try, and it might just become your new favourite way to liven up dinner - whether it's for Sunday roast or a simple traybake.
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Have you been neglecting fennel? Us too! We always assumed we didn't like fennel-maybe it was the liquorice thing. But when a bulb turned up in our biweekly veg box, we roasted it out of curiosity, and just like that, it became one of our favourite vegetables. This easy side is proof that sometimes, all it takes is a little olive oil and oven time to change your mind.
Not a fan of fennel? Try our Parmesan Crusted Baby Potatoes instead!
And if you keep a sourdough starter, you may be tempted by our Sourdough Focaccia With Fennel and Capers!
Ingredients and Substitutes
Here's everything you'll need for these roast potatoes and fennel:
- large fennel bulb: or a 3-4 baby fennels.
- baby new potatoes: or other waxy potatoes (we love Anya potatoes).
- seasoning: fennel seeds, cumin, sea salt and black pepper (but feel free to experiment with ground coriander, paprika and curry powder).
- olive oil.
- parmesan cheese: or other hard Italian cheese.
- lemon juice: you may also scatter some lemon zest on top if it's going to waste.
Step-By-Step Method
1. Preheat the oven to 200°C (400°F). Brush a large baking sheet/ tray with a little oil (or line it with a piece of parchment paper or foil, if it's not non-stick).
2. In a pestle and mortar, crush the fennel seeds into powder.
3. Remove the hard base of the fennel bulb, then cut the fennel into 6-8 wedges (or 1.5cm thick slices), reserving the bright green fronds (stalk tops) for later.
4. Add the fennel wedges alongside halved potatoes to the prepared roasting tin. Drizzle olive oil all over, sprinkle with cumin and crushed fennel seeds. Season with salt and black pepper.
5. Mix to coat well and spread everything in a single layer.
6. Roast the vegetables for approximately 45-50 minutes, mixing halfway through, until potatoes are soft, golden brown and caramelised around the edges.
7. Once cooked, scatter parmesan on top, and return to the oven for another 3-4 minutes.
8. Just before serving, drizzle some lemon juice all over and garnish with the reserved fennel fronds.
Serving Suggestions
You can enjoy it warm straight out of the oven, or at room temperature. Here are some suggestions:
Serve It Warm
Straight from the oven, Roasted Fennel and Potatoes are perfect on a warm serving platter alongside hearty mains. They pair beautifully with a pork roast, juicy pork chops, or even a New York Strip steak.
For fish lovers, try them with miso-glazed cod, panko-crusted fish or pistachio crusted cod for a satisfying mix of textures. It's also a great way to round out a vegetarian meal or serve as a rustic centrepiece in a family-style spread.
Enjoy It at Room Temperature
This dish is just as lovely when cooled to room temperature, especially as part of a farm-style salad spread.
To elevate the flavour, serve it with something saucy on the side: a lemony mayonnaise, dots of a fiery harissa sauce, a spoonful of salty tapenade, or a dollop of garlicky basil pesto for a summery dish. Scatter with fresh herbs just before serving to bring it all together.
Storage
Leftover Roasted Fennel and Potatoes will keep well in the fridge for up to 3 days when stored in an airtight container.
More Side Dish Recipes
Roasted Fennel and Potatoes
Equipment
Ingredients
- 1 large fennel bulb
- 400 g (0.88 lb) baby potatoes or other waxy potatoes
- ½ teaspoon fennel seeds optional
- ½ teaspoon ground cumin or ground coriander
- 2 tablespoon olive oil
- 1 teaspoon sea salt
- 20 g (⅓ cups) parmesan finely grated
- 2 tablespoon lemon juice
Instructions
- Preheat the oven to 200°C (400°F). Brush a large baking tray with a little oil (or line it with a piece of parchment paper or foil, if it's not non-stick).
- In a pestle and mortar, crush the fennel seeds into powder.
- Cut the fennel bulb into 8 wedges, reserving the green fronds for later.
- Add the fennel wedges alongside halved potatoes to the baking tray. Drizzle olive oil all over, sprinkle with cumin and crushed fennel seeds. Season with salt and black pepper. Mix to coat well.
- Roast the vegetables for approximately 45-50 minutes, mixing halfway through, until potatoes are soft and caramelised around the edges.
- Once cooked, scatter parmesan on top, and return to the oven for another 3-4 minutes.
- Just before serving, drizzle some lemon juice all over and garnish with the reserved fennel fronds.
Nutrition
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