Tested till perfect Roasted Fennel and Potatoes
Roasted Fennel and Potatoes
Photography by Leila Ashtari

Roasted Fennel and Potatoes

Roasting intensifies the licorice flavour of fennel, and blanching it first prevents it from discolouring, which is important if you make and store the dish ahead.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2002

Recipe3 out of 5 based on 11 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8 servings


  • 3 3bulb fennel, (about 3 lb/1.5 kg)
  • 4 4Yukon Gold potatoYukon Gold potatoes, (about 3 lb/1.5 kg)
  • 1/3 cup 1/3cup(75 mL) extra-virgin olive oil
  • 1/3 cup 1/3cup(75 mL) chopped fresh dill, (or 2 tsp/10 mL dried)
  • 3/4 tsp 3/4tsp(4 mL) each salt and pepper
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Trim stalks and fronds off fennel. Leaving root end intact, cut each bulb into 6 wedges. Cut each potato into 6 wedges.

In pot of boiling salted water, blanch fennel for 1 minute. Remove with slotted spoon. Add potatoes and blanch for 8 minutes. Drain and let cool.

Arrange fennel and potato, alternating, in 12- x 8-inch (30 x 20 cm) roasting pan. Drizzle with oil; sprinkle with chopped dill, salt and pepper.

Roast in 375 F (190 C) oven until potatoes are tender and golden, about 40 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Cover and refrigerate for up to 1 day. Reheat in 375°F/190°C oven for 15 minutes.)

Nutritional Information Per serving: about

cal 254 pro 5g total fat 9g sat. fat 1g
carb 41g fibre 8g chol 0mg sodium 914mg

% RDI:

calcium 9 iron 9 vit C 53 folate 21
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