Roast Potatoes With Fennel & Tomatoes

chefs-mate chefs-mate 0 Comments
Servings: 8 Difficulty: Advanced
Jump To Recipe Print Recipe
Crispy roasted potatoes with sweet fennel and juicy tomatoes
Roast Potatoes With Fennel & Tomatoes recipe image
Roast Potatoes With Fennel & Tomatoes recipe image
Print Recipe

Roast Potatoes With Fennel & Tomatoes

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 107.8

Description

These oven-roasted potatoes are a vibrant and hearty side dish that captures the essence of Mediterranean cooking. Small potatoes are cut in half to maximize surface area for crisping, then tossed with fresh rosemary and roasted alongside sweet fennel wedges and plump plum tomatoes. The fennel softens and caramelizes, adding a subtle anise note that complements the earthy potatoes. As they roast, the tomatoes burst open, creating a natural, savory sauce. Finished with a drizzle of balsamic vinegar, minced garlic, and fresh basil, this dish offers a perfect balance of textures and flavors. It is an excellent vegan option for holiday tables, weeknight dinners, or brunch spreads. Simple to prepare yet elegant enough for guests, this recipe relies on quality ingredients and proper roasting techniques to deliver a consistently delicious result every time.

Ingredients

Directions

  1. Preheat oven to 400&# 194;°F (200ðC).
  2. Cut the small potatoes in half and trim the fennel bulb, removing the tough outer layers and fronds (reserve fronds if desired for garnish). Cut the fennel into thin wedges.
  3. Quarter the plum tomatoes.
  4. In a large bowl, combine the potato halves, fennel wedges, and tomato quarters.
  5. Drizzle with 4 tablespoons of olive oil and toss to coat evenly.
  6. Season generously with 1 tablespoon chopped fresh rosemary, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss again to distribute seasoning.
  7. Arrange the vegetables in a single layer on one or two large baking sheets lined with parchment paper. Ensure they are not crowded to allow for proper browning.
  8. Roast in the preheated oven for 40 to 50 minutes, stirring halfway through, until the potatoes are golden brown and tender when pierced with a fork.
  9. Remove from oven and transfer the hot vegetables to a large serving bowl.
  10. Immediately drizzle with 2 tablespoons balsamic vinegar and 2 additional tablespoons of olive oil.
  11. Add 2 cloves of minced garlic and 1/4 cup shredded fresh basil.
  12. Season with additional salt and pepper to taste.
  13. Toss gently but thoroughly to combine all flavors and coatings.
  14. Transfer to a serving platter and serve warm or at room temperature.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 107.8kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 12.5mg1%
Total Carbohydrate 23.7g8%
Dietary Fiber 3.9g16%
Sugars 3.9g
Protein 3.3g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best texture, ensure the vegetables are spread out in a single layer on the baking sheet. Overcrowding will cause them to steam rather than roast.

You can reserve some of the fennel fronds to chop and sprinkle over the finished dish as a fresh garnish.

This dish tastes great served warm straight from the oven, but it also holds up well at room temperature, making it ideal for picnics or potlucks.

If you prefer a softer texture, cover the baking sheet with foil for the first 20 minutes of roasting, then remove the foil to allow browning.

For added protein, consider serving alongside grilled chicken or fish.

Keywords: roasted potatoes, fennel bulb, plum tomatoes, mediterranean side, vegan recipe, rosemary potatoes, balsamic glaze, oven roasted vegetables, holiday side dish, comfort food, plant based, easy dinner, crispy potatoes, herb roasted, healthy sides, fennel recipe, tomato fennel, garlic basil, oven dinner, vegetable roast
Recipe Card powered by WP Delicious