Roasted Potatoes with Fennel
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 large new potatoes (each about 250 grams or 9 ounces)
- 2 Fennel
- 4 scallions
- 5 fresh bay leaves
- 40 milliliters Canola oil
- salt
- freshly ground peppers
- coarse Sea salt (for serving)
Preparation steps
1.
Preheat oven to 180°C (approximately 350°F).
2.
Scrub potatoes and cut in half lengthwise. Rinse, clean and cut fennel into slices. Rinse scallions, trim and cut into thirds or quarters. Spread vegetables in a baking dish and arrange bay leaves between potatoes. Drizzle with canola oil and season with salt and pepper.
3.
Roast vegetables in oven for about 40 minutes until potatoes can be easily pricked with a fork. Sprinkle with coarse sea salt and serve directly from the dish.
