Fennel and Roasted Potatoes

Fennel and fingerling potatoes roasted to create a simple side dish. Fennel is a great addition to a simple potato side dish and adds so much flavor. If you’ve never cooked with Fennel, check out my post on Fennel – Enjoy it raw or cooked.

Roasted Fennel and Fingerling Potatoes

This dish of Fennel and Roasted Potatoes is so simple to make. You’ll spend a few minutes up front prepping the vegetables then simply toss them in olive oil and let them roast away until they are tender.

How to prepare

The most important part of this dish is preparing the fennel. As I mention in my post on fennel, you’ll want to be sure to slice it thinly. I prepared mine using a sharp knife, but a Mandolin is an easy way to ensure you get slices that are thin and consistent.

I like to reserve a couple of tablespoons of the fennel fronds and sprinkle them over the potatoes when I pull them out of the oven. It provides additional color and also since the fronds have a hint of anise flavor, it enhances the dish even more.

Once you’ve readied the fennel, then you’ll simply thinly slice a small to medium onion and several cloves of garlic. Then simply toss the mixture together with the herbs and a few tablespoons of olive oil.

Now arrange the potato mixture onto a baking sheet, drizzle with just a little more olive oil, add a touch of salt and place in a preheated 425 degree oven. Forget about it for 30 minutes or until the potatoes and fennel are soft and browned on the edges. When they are done, place them in your favorite serving dish, sprinkle them with the reserved fennel fronds and enjoy.

Roasted Fennel and Fingerling Potatoes
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5 from 1 vote

Fennel Roasted Potatoes

Fennel and fingerling potatoes roasted to create a simple side dish.
Prep Time15 mins
Cook Time35 mins
Servings: 4 people
Calories: 216kcal


  • 1 lb fingerling potatoes halved
  • 1 small to medium onion sliced
  • 6 cloves garlic sliced
  • 1 bulb and fronds fennel fresh, sliced thin
  • 3 tablespoons extra virgin olive oil
  • ¼ teaspoon rosemary sprig chopped
  • teaspoon dry thyme leaves


  • Prepare the fennel and garlic using either a mandolin or knife to achieve thin slices. Chop enough of the fennel fronds (leaveto measure 2 tablespoons; set aside.
  • Toss the bulb of the thinly sliced fennel (reserve the fronds), halved fingerling potatoes, onion and herbs together with 2 tablespoons of extra virgin olive oil in a mixing bowl to combine.
  • Spread the mixture on a baking sheet and drizzle with 1 additional tablespoon of extra virgin olive oil.
  • Place the baking sheet into the preheated oven (425 degreeand roast for 30-40 minutes. Toss the mixture halfway through the cooking time. Potatoes are done when soft and both fennel and potatoes are lightly browned on the edges.
  • Plate the potatoes in a serving dish and top with the fennel fronds. Drizzle with additional olive oil, salt and pepper to taste.
Nutrition Facts
Fennel Roasted Potatoes
Amount Per Serving
Calories 216 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Sodium 39mg2%
Potassium 778mg22%
Carbohydrates 28g9%
Fiber 5g21%
Sugar 2g2%
Protein 4g8%
Vitamin A 78IU2%
Vitamin C 33mg40%
Calcium 57mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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