Parmesan Roasted Potatoes with Fennel

Written by on in Side Dish

Upgrade your boring roasted potatoes with fennel, parmesan, and the secret star – green olives. I didn’t think the green olives would bring anything to the dish, but roasted with the potatoes and fennel, they transform the whole dish bringing all the flavors together.

Parmesan Roasted Potatoes with Fennel
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Parmesan Roasted Potatoes with Fennel

Recipe by The Cooking LawyerCourse: Side DishCuisine: MediterraneanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

40

minutes
Total time

50

minutes

Ingredients

  • 2 lbs of roasting potatoes

  • 1 head of fennel with fronds

  • 4 cloves of garlic

  • 1/4 cup of green olives, pitted

  • Juice and zest of 1 lemon

  • 1/4 cup parmesan cheese

  • 1 tsp coriander

  • Salt and pepper

  • Non-stick cooking spray

Directions

  • Preheat oven to 425 degrees.
  • Cut bulb of fennel lengthwise into thin slices. Cut the fennel stalks into 1 inch chunks (or about the size of your olives for even cooking). Place on a parchment lined baking sheet. Reserving fronds for garnish.
  • Cut potatoes into pieces about the size of your fennel stalks and olives for even cooking. Add to baking sheet.
  • Add the olives to the baking sheet.
  • Add garlic gloves to baking sheet.
  • Spray veggies with non-stick cooking spray.
  • Season with coriander, salt and pepper.
  • Add lemon juice and zest onto veggies.
  • Mix everything with your hands for even coating of the seasonings and spray, then spread into an even layer on the baking sheet.
  • Roast for 30 minutes. After 30 minutes, add parmesan cheese.
  • Roast for another 10 minutes or until potatoes are cooked.
  • Garnish with fennel fronds and serve.

Notes

  • You can add other vegetables like carrots.

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