Pecorino Roasted Fingerling Potatoes and Fennel
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
This pecorino roasted potatoes and fennel recipe is an easy side dish. Bright lemon zest, crispy potatoes, and salty pecorino cheese complement any holiday meal.
Servings: 6 servings
Ingredients
- 1 1/2 pounds fingerling potatoes, scrubbed well
- 2 medium bulbs fennel, fronds removed (about 1 1/2 pounds)
- 2 tablespoons olive oil, divided
- Salt and pepper to taste
- 1/4 cup finely grated pecorino romano
- Zest of 1 lemon (about 1 tablespoon)
Instructions
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Preheat oven to 425°F.
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Slice potatoes in half lengthwise, then into quarters or sixths depending on size. The potatoes should be about 1-inch pieces or just a bit larger. Place on a baking sheet and toss with 1 tablespoon of olive oil, salt and pepper.
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Slice off the end of the fennel bulbs, then slice in half. Remove the outermost layer of fennel. Slice each half into 3 to 4 wedges and cut out the core. You should have large, separated pieces of fennel. Lay fennel on a baking sheet. Drizzle with remaining 1 tablespoon of olive oil and sprinkle salt and pepper.
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Roast potatoes and fennel in the oven and roast for about 15 minutes. Remove from oven and flip potatoes and fennel. Roast another 15 minutes until almost tender.
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Remove potatoes and fennel from oven. Sprinkle half pecorino romano over the potatoes and half over the fennel. Return to oven and roast another 10 minutes.
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When cheese is crisp and vegetables are tender, remove from oven. Let cool slightly, then transfer to a serving dish and sprinkle with lemon zest. Serve immediately.