Roasted Potatoes and Fennel With Olives and Basil

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Roasted Potatoes and Fennel With Olives and Basil

Roasted Potatoes and Fennel With Olives and Basil
Servings 4


  • 1 1/2 pounds Yukon Gold potatoes 4 medium, peeled, cut into 1/2-inch wedges
  • 1 1/2 pounds fennel bulbs 2 medium bulbs
  • 1 teaspoon kosher salt plus more if needed
  • 1/2 teaspoon coarse-ground black pepper plus more if needed
  • 1/3 cup olive oil
  • 12 kalamata olives pitted and cu


  • Arrange rack at lower third of oven. Brush large, rimmed baking sheet with enough olive oil to coat lightly. Place potatoes in baking pan in single layer. Cut off and discard lacy tops from fennel. Halve fennel lengthwise and cut out and discard tough triangular cores. Cut fennel bulbs lengthwise into 1/2-inch-wide wedges. Arrange fennel in single layer in baking pan. Sprinkle potatoes and fennel with 1 teaspoon salt and 1/2 teaspoon pepper. Drizzle 1/3 cup olive oil over vegetables. Roast in oven at 450 degrees about 40 minutes or until vegetables have taken on rich golden color and are tender when pierced with knife. Stir vegetables every 10 minutes while roasting. After vegetables have been in oven 30 minutes, check every 5 minutes to make certain they are not getting too browned.

    When done, remove potatoes and fennel and transfer to serving plate or bowl. Add olives and toss to mix. Taste and season with more salt and pepper if needed. Sprinkle basil over vegetables.

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