Side Dish: United States – Roasted Fennel and Lemon Potatoes with Parsley-Lemon-Garlic Garnish

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

1 1 / 2 lb (700 g) small waxy potatoes, scrubbed and halved
2 medium fennel bulbs (about 1 lb / 500 g), trimmed and cut into 3 / 4-inch wedges
3 tbsp (45 ml) extra-virgin olive oil
1 tsp fresh rosemary, finely chopped
1 tsp sea salt, plus more to taste
1 / 2 tsp freshly ground black pepper
Zest of 1 lemon, finely grated
2 tbsp (8 g) flat-leaf parsley, finely chopped
1 small garlic clove, finely grated
1 tsp (5 ml) lemon juice (optional, to finish)

Instructions

Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment.
In a bowl, toss the potatoes and fennel with the olive oil, rosemary, sea salt, and black pepper until evenly coated. Spread in a single layer on the baking sheet, cut sides down.
Roast for 25 minutes, then flip the vegetables. Continue roasting for 15–20 minutes, until the potatoes are crisp and the fennel is caramelized and tender.
Meanwhile, make the gremolata: in a small bowl combine the lemon zest, parsley, and garlic with a small pinch of salt.
Transfer the hot potatoes and fennel to a serving bowl, sprinkle over the gremolata, and toss gently. Add the lemon juice if using, adjust seasoning, and serve warm alongside the octopus.