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Oven Roasted Potatoes and Fennel, is a simple yet delicious vegetarian dish combining two of my favourite vegetables. This combo makes an excellent side dish to any main meal.
What is Fennel and what can I do with it?
Fennel is a super crisp vegetable that can be eaten raw as is or sliced thinly and tossed in a salad. Such as in this refreshing Fennel and Pomegranate Salad.
I actually love to snack on this slightly sweet vegetable with it’s subtle licorice flavour. In texture it’s much like celery but way more tasty.
All parts of the fennel are edible. From the bulb, the stalks and the fronds which are mostly used as an herb seasoning or garnish.
But did you know that fennel is just as delicious when cooked? When cooked, fennel turns soft and sweeter.
The sweetness of this vegetable pairs beautifully in a spicy tomato sauce, much like my Mussels Linguine with Tomato Fennel Sauce.
However, lately I’ve been loving it roasted alongside the ever so humble potato with a simple drizzle of olive oil and a seasoning of fresh rosemary, thyme, salt and pepper. That’s it!
You’ll find these Oven Roasted Potatoes and Fennel to be quite easy to put together and hardly requires any fuss at all.
Half Your Plate
Every time I combine and cook two vegetables this way, I find it easier to fill half my plate with nutrient-dense foods and at the same time reduce calorie intake!
Also, If you are looking to reduce starchy foods in your diet but adore potatoes like I do, combining them with a non starchy vegetable is a great way of doing so.
I love to use my wavy crinkled cutter when slicing potatoes as the ridges cradle all those delicious flavours.
But you can really slice them any way you want. Just make sure that both the potatoes and fennel are sliced fairly equal in size. This ensures that they cook evenly.
How to prep oven roasted potatoes and fennel
You’ll want to use the largest sheet pan that you have.
Line the pan with a sheet of parchment paper that over extends up the sides by an inch. This not only prevents the vegetables from sticking to the sheet pan but it also makes for easy clean up.
Spread the vegetables out in one single layer as much as possible. And if you find yourself with extra potato slices lean them upright against the sides of the pan. The over extended parchment paper will hold them up while allowing you more room to spread out the veggies.
This way both the potatoes and fennel will brown beautifully and crisp up around the edges.
I used an 18 x 12 x 1 inch baking sheet, which is fairly big, any yet a few of the vegetables overlapped just slightly.
Although I could make an entire meal out of these Roasted Potatoes and Fennel recipe, they pair perfectly as a side dish with any red meat, poultry or fish.
I adore this dish served alongside pan or oven roasted salmon!
Whichever way you serve them I’m quite confident you’ll be making them over and over again!
Buon Appetito!
This recipe was originally published November 6, 2016 and republished January 28, 2020 with updated photos and content.
Oven Roasted Potatoes and Fennel
Ingredients
- 4 medium potatoes (sliced into 1/4 inch slices)
- 1 fennel bulb (sliced into 1/2 inch wedges (see note))
- 2 tablespoons of olive oil (plus more for drizzling)
- 1 teaspoon chopped fresh rosemary (extra springs to nestle between veggies)
- 1 teaspoon fresh thyme (extra springs to nestle between veggies)
- salt and pepper (to your taste)
Instructions
- Preheat the oven to 425 degrees F.
- Line a large baking sheet with parchment paper and set aside. (I used an 18x12x1 sheet pan)
- Place the sliced potatoes and sliced fennel in a large bowl.
- Add the 2 tablespoons of olive oil, rosemary, thyme, salt and pepper to the vegetables.
- Toss to combine and then spread them out in one single layer onto the prepared baking sheet.
- Tuck in a few extra sprigs of rosemary and thyme and drizzle with a teeny bit more olive oil.
- Roast the vegetables in the preheated oven for about 40 minutes or just until the potatoes are crispy and the fennel is tender with a rich golden brown colour.
- Serve while still warm.
- NOTE
- Slicing fennel is really quite simple. First start by cutting off the stalks from the bulb (you can reserve the stalks for making soup).
- Cut the fennel vertically in half and leave the hard core attached, then slice into 1/2 inch wedges.
- Leaving the hard core attached will insure the wedges stay intact.
Nutrition
Looks and tasted delicious… tried it today!!❤️
So glad to hear you like it. It’s a lovely combination 🙂
Delicious!
Thanks so much 🙂
Ciao Marisa – this is somehow “spooky”. I had not seen your post, but took from my freezer a bag of beautiful mussels (without shell) and from my vegetable drawer a small fennel (something I do not get often here) to make my usual recipe which is pretty similar to yours, but now I will try exactly your recipe – it sounds so delicious and your photographs are so enticing. Grazie Cara – Carina
Hi Carina, don’t you love the way the universe works sometimes! Serendipity I believe! Thanks so much for your lovely comment and enjoy 🙂
Ciao Marisa! What a mouth watering dish!! Mom never cooked with fennel but I remember my nonna making it during the Christmas holidays. She cut them into wedges, sprinkled a good amount of black olives. and seasoned with olive oil, salt and pepper. It was simple but absolutely delicious.
Thanks for sharing this recipe! It made me curious to see how fennel tastes when it is roasted. I hope my kids will like it, as well. 🙂
When roasted, fennel has a lovely caramelized taste with a subtle licorice scent! My mother-in-law would also prepare fennel much as your nonna did…such a simple tasty snack. Thanks so much for your lovely comment 🙂
Love the flavor of roasted fennel and those potatoes look and sound delicious.
They sure are and disappear so quickly. Thanks so much for dropping by Karen 🙂
what a heartwarming recipe Marisa!
Thanks so much…it’s becoming a new comfort food 🙂
Marisa this would be an excellent side dish for Thanksgiving! Pairing the fennel with potatoes will add tremendous flavor, texture and reduce the carb load as you noted. A tasty and clever way to attempt to keep the holiday calories in check.
Hi Paula, there really is a lot of flavor and different textures happening in this dish and as an added bonus it’s really fuss free making it perfect for any busy holiday! An absolute new favorite 🙂
Oh Marisa my mouth is watering. This dish is so beautiful and you photos stunning. I love any dish with potatoes and the fennel is just a great addition. Thanks for sharing this dish that would be welcome for Thanksgiving.
Hi Teresa, The addition of fennel to the roasted potatoes makes a pleasant change and has become a new favorite just perfect for any family gathering! Thanks so much for your lovely compliment, it’s very much appreciated 🙂
My family has no tradition of cooking fennel, Marisa but I have enjoyed it the few times I’ve cooked it. This dish sounds like something I’d really enjoy and wIth winter coming, it will be the perfect dish to serve. Thanks for sharing.
Hi John, this is one dish you’ll be making over and over! Roasting the potatoes and fennel together takes them to a whole new level of goodness 🙂
I love fennel in any form, but here you’ve elevated it to new levels, with the roasted potatoes on the side. It looks both crispy and soft at the same time. Great photos! 🙂
Hi Ronit, this dish has become a new favourite! Am glad you like it as well…thanks so much !
mmm. . . This looks delicious. I don’t have many fennel recipes. I’m glad to find another one.
Thanks Sheryl! I’m sure you will love it 🙂
Lovely!!
Hi Lynn!! Thank-you and it’s always nice to hear from you?
Thanks dear xx
?❤️
Definitely adding this to my husband’s birthday dinner this weekend. I am making short ribs, and this side would be perfect with them.
Enjoy Sandra and happy birthday to your husband ?
I love these potatoes! I must try this and put along side of of a fennel encrusted pork roast. This really is one of my favorite blogs.
That is so sweet of you and a fennel crusted pork roast sounds truly amazing!! ?
Jennifer, they are great as a base for any type of soup….a simple sauté with other veggies adds another element of flavour!
Ciao Marisa, I love roasted fennel and I love roasted potatoes, so I can only love this dish. The wavy cutter for the potatoes is great. Don’t think I’ve ever tasted fennel with tomatoes before, so should try that.
Ciao Stefan, potatoes and fennel are truly a great combo! They would compliment any main dish quite beautifully and I’m sure you’ll love it!
That’s a new combination for me!! Potatoes and fennel!! Need to try that. And I love your tagline about the secret ingredient 😊👍
Hi Kanwaldeep, yes you should definitely give it a go, it’s quite a yummy combo and we love it!
My daughter loves the tagline as well and forbids me to ever change it! Thanks so much for dropping by!
Bought fennel at my farmer’s market but didn’t know quite what to do with it. Previous recipes I’ve tried using fennel weren’t very satisfying. Your recipe was delicious! The combo of fennel and potatoes was perfect!
Thanks so much Judy for your kind words! This combo is one I turn to over and over again. We love it and I’m so glad you enjoyed it too!
Look amazing! What type of potatoes do you prefer for this recipe?
Hi Lynn, I love using russet potatoes for this recipe! Fennel and potatoes make a great combo…really delicious!
This was my first time I cooked fennel and it was absolutely delicious. My potatoes were crunchy and the fennel crisp and brown. Made mine with pan seared trout. Thank you so much for introducing me to fennel.
How delicious with the pan seared trout Eve! And I’m glad I won you over with this fennel and potato recipe! It’s a staple ingredient in my kitchen!