Pan Roasted Potatoes and Fennel

Oven Roasted Potatoes and Fennel

Oven Roasted Potatoes and Fennel. A simple, delicious vegetarian dish combining two favorite vegetables and makes an excellent side dish to any main meal.
Course Vegetarian
Cuisine Italian
Servings 4
Author Marisa


  • 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
  • 1 teaspoon fresh thyme
  • salt and pepper to your taste


  • 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.
  • Drizzle with a little more olive oil.
  • Roast the vegetables in the preheated oven for about 40 minutes or just until they are tender and are a rich golden brown.
  • 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.