Roasted Potatoes with Fennel


Roasted potatoes are a classic and a staple in any home, and it’s easy to see why. They are so versatile – they can be used in any meal, and are the perfect blank canvas for so many flavors. But, I feel like it is easy to get into a rut with roasted potatoes because the possibilities are so endless. I was feeling that not too long ago, and then I got some fennel in my regular produce delivery box. Like, fennel? WHAT was I going to do with it?? Luckily, I also had some potatoes, and after a while it hit me that I should combine the two to jazz up our usual roasted potatoes. The licorice/anise taste is slightly sweet, which balances out the blandness of the potatoes, and makes them so tasty. They would be lovely with a great steak!


While this recipe really is pretty simple – just toss all the ingredients together, roast, and enjoy! – I would be remiss if I didn’t give my produce box a shout. I have been really into getting a produce box lately because 1) COVID – it allows me to get the produce I am wanting and needing without having to go to the store, and 2) I’m very passionate about food rescue and reducing food waste (I used to work at a Food Bank and it left a lasting impression on me!), so I love, love, love the mission here. Plus? You randomly get things like a fennel bulb and it forces you to get out of a creative rut with cooking.


Roasted Potatoes & Fennel

Spice up your usual roasted potatoes with this warm, licorice flavored root.
Course Side Dish
Cuisine American
Keyword Fennel, Potatoes, Sides, Whole30
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 people


  • 1 Fennel bulb diced
  • 1 lb Yukon potatoes cubed
  • 2 tbsp. Olive oil
  • 2 tsp. Coriander
  • 1 tbsp. Oregano
  • 1 tbsp. Thyme
  • 1 tsp. Salt
  • 1 tsp. Pepper


  • Preheat the oven to 400°F
  • Line a baking sheet with parchment paper and set aside.
  • In a medium bowl, combine all ingredients and toss to coat evenly.
  • Place the potato mixture on the baking sheet, and roast in the oven for 30 mins.


  • While I used yukon potatoes, this would also be delicious with red potatoes or regular white potatoes. 
  • Enjoy on their own, as a side with your favorite meal, or put a fried egg on top for breakfast.

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