Ingredients

The following ingredients have 4 Servings
  • 1½ pounds red potatoes (scrubbed then quartered )
  • 1 fennel (bulb halved then quartered)
  • 4 shallots (halved)
  • ½ lemon (thinly sliced)
  • 2 tablespoons olive oil (extra virgin)
  • ¼ teaspoon salt (or to taste)
  • ⅛ teaspoon black pepper (or to taste)
  • 2 tablespoons Italian flat-leaf parsley (fresh and finely chopped)
  • fennel fronds (optional, to garnish)
  • lemon slices (optional, to garnish)
  • 1 cup breadcrumbs (grated day-old bread, can also use panko )
  • 2 tablespoons Italian flat-leaf parsley
  • 1 garlic clove (minced)
  • 1 tablespoon olive oil (extra virgin)

Instruction

  • Preheat the oven to 400°F/205°C. Place one oven grate at the bottom and one in the middle of the oven.
  • Spray a baking dish or roasting pan, at least 9 by 13 inches, with cooking spray.
  • Transfer the sliced potatoes, fennel, shallots and lemon to the roasting pan or baking dish.  
  • Add 2 tablespoons of olive oil and toss the vegetables together for a few minutes ensuring all are well coated with the oil. 
  • Add ½ teaspoon of salt (or to taste) and ⅛ teaspoon freshly ground pepper (or to taste). Toss one more time to combine. Arrange in a single layer. 
  • Cover tightly with a piece of aluminum foil and bake on the bottom oven grate for 20-25 minutes or until you can easily pierce through a potato wedge with a knife.
  • Remove the baked vegetable dish from the oven and carefully lift and remove the foil. Toss the vegetables gently together. 
  • Return the dish to the oven (without the foil) and place it on the middle grate. Roast for an additional 30-40 minutes or until the vegetables are golden, slightly crispy on the edges and cooked through.  Gently toss the vegetables two more times as they are roasting in the oven. 
  • While the potatoes and vegetables are roasting in the oven, prepare the bread crumb topping (see below).
  • During the last 10 minutes of roasting time, sprinkle the tops of the vegetables with the bread crumb topping. Breadcrumbs will become crisp and golden.  
  • Remove from the oven. Transfer to a serving dish and garnish with fennel fronds and lemon slices. Serve hot.