Bright citrus notes brighten the natural sweetness of roasted fennel while rosemary brings warm, woodsy aroma.
Baby potatoes roast to a golden, slightly crisp exterior with a creamy, fluffy interior.
The texture is a pleasing contrast of tender, caramelized fennel and hearty, soft potatoes.
Serve warm as a side for roasted meats, grilled fish, or a holiday vegetable platter.
Ingredients
- Baby potatoes (1.5 lb / 700 g), halved if larger than bite-size
- Fennel bulbs (2 medium), trimmed and cut into 1/2-inch wedges
- Olive oil (3 tbsp)
- Lemon (1), zested and juiced
- Orange (1), zested and juiced
- Fresh rosemary (1 tbsp), finely chopped, plus extra sprigs for roasting
- Garlic (2 cloves), minced
- Honey or maple syrup (1 tsp), optional for slight caramelization
- Smoked paprika (1/2 tsp) or regular paprika (optional)
- Kosher salt (1 to 1 1/2 tsp) and freshly ground black pepper (to taste)
- Red pepper flakes (pinch, optional)
- Fresh parsley (1 tbsp), chopped, for finishing (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with foil for easy cleanup and set aside.
- In a large bowl combine olive oil, minced garlic, lemon zest, orange zest, lemon juice, orange juice, chopped rosemary, honey (if using), paprika, salt, pepper, and red pepper flakes; whisk until blended.
- Add the halved baby potatoes and fennel wedges to the bowl and toss thoroughly so all pieces are evenly coated with the citrus-herb mixture.
- Spread the potatoes and fennel in a single layer on the prepared baking sheet, placing a few extra rosemary sprigs on top for aroma. Make sure pieces have space to roast, not steam.
- Roast in the preheated oven for 25–30 minutes, stirring once halfway through, until potatoes are golden and tender and fennel is caramelized at the edges.
- If you like extra browning, switch to broil for 2–3 minutes at the end—watch closely to avoid burning.
- Remove from oven and transfer to a serving dish. Taste and adjust seasoning with a pinch more salt or a squeeze of citrus if needed.
- Garnish with chopped parsley and a few torn rosemary leaves before serving warm alongside your main course.
Tips or Variations
- Swap fingerling potatoes for baby potatoes, or add halved Brussels sprouts for added texture and color.
- Use balsamic glaze drizzle just before serving for a sweet-tart finish, or omit citrus for a simpler herb-roast profile.