Garlic Roasted Potatoes and Fennel
Elevate your side dish game with this irresistible Garlic Roasted Potatoes and Fennel recipe—a perfect balance of crisp baby potatoes, sweet caramelized fennel, and the bold, savory flavors of roasted garlic, rosemary, and thyme. This oven-roasted medley is generously coated in olive oil and seasoned to perfection, with an optional hint of red pepper flakes for a touch of heat. Ready in under an hour, this dish is easy to prepare yet impressive enough for a dinner party. Serve it alongside grilled meats, roasted chicken, or as a vegetarian highlight on your table, and watch it disappear! Perfectly crispy, golden, and aromatic, this side dish is guaranteed to leave everyone coming back for seconds.
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Recipe Information
Ingredients
- 500 grams baby potatoes
- 1 large fennel bulb
- 4 whole garlic cloves
- 3 tablespoons olive oil
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper for easy cleanup.
Wash and dry the baby potatoes. Cut them in half if they are small or into quarters if they are larger.
Trim the fennel bulb by cutting off the stalks and fronds. Slice the bulb thinly into wedges, about 1-2 cm thick.
Peel the garlic cloves and lightly smash them with the flat side of a knife to release their flavor while keeping them mostly intact.
In a large mixing bowl, combine the potatoes, fennel wedges, and garlic cloves.
Drizzle olive oil over the mixture, ensuring the vegetables are evenly coated. Sprinkle rosemary, thyme, salt, black pepper, and red pepper flakes (if using) over the top, and toss everything together until well combined.
Spread the seasoned vegetables in an even layer on the prepared baking sheet, making sure not to overcrowd them to achieve proper crispness.
Place the baking sheet in the preheated oven and roast for 35-40 minutes, flipping the vegetables halfway through, until the potatoes are golden brown and crispy, and the fennel is tender and caramelized.
Remove the baking sheet from the oven and let the vegetables cool slightly. Taste and adjust seasoning with more salt or pepper if needed.
Transfer the roasted potatoes and fennel to a serving platter and enjoy immediately as a side dish for your favorite main course!
Nutrition Facts
Calories |
871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2556 mg | 111% | |
| Total Carbohydrate | 116.1 g | 42% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 15.9 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 3478 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
