Roasted Potatoes and Fennel

Roasted Potatoes and Fennel

Recipes like this one I am sharing today are ones where I really wish I had the ability to share “smell-a-blogavision!”

The amazing aroma that filled my kitchen and nose when I roasted this fennel and potato recipe is too divine for words.  Seriously!

So after the euphoria of the fragrance faded, and I began typing this post, I was trying to find a word worthy to describe it.  It was THAT amazing!

In my “research,” I found that fennel is actually used as an essential oil and  in aromatherapy.  Well…. there you have it!  I was not kidding about how awesome it smelled!  Apparently, sweet fennel essential oil helps nourish and restore an optimal mind and outlook. It is believed to bring strength and courage in the face of adversity.

Have you cooked much with fennel?  Besides smelling like heaven, it has great health benefits too.  It is wonderfully crunchy and sweet when served raw  in salads or silky and succulent when roasted or braised.  It has an interesting licorice-like flavor.

Now… before those of you who are not licorice fans skip over this recipe….. STOP!  You have to give it a try!

When you roast this amazing celery-like root vegetable…. O. M. G!    I don’t have the words for the amazingness.

Mixed with some simple sliced potatoes and seasoning, it makes for a simply glorious addition or highlight to your dinner.

We had ours with some grilled chicken and a simple cucumber and tomato vinaigrette salad one day last week.

I will be making this again and again.  I adore it!  Hope you do too!

Roasted Potatoes and Fennel


  • 4-6 small/medium potatoes (I used Yukon golds), sliced into 1/4 inch slices
  • 1 large fennel bulb, cut in half and sliced into 1/4 inch slices
  • 2 Tbsp olive oil
  • Salt and freshly ground pepper to taste
  • 2 Tbsp finely chopped fresh rosemary


Preheat oven to 425 degrees F.  Spread sliced potatoes and fennel in an even layer on a stoneware baking dish or baking pan.  Drizzle with the olive oil, and season with salt, pepper and rosemary.  Roast approximately 40 minutes, tossing 2-3 times during roasting, until golden brown and tender.


Cheers & Hugs,

45 thoughts on “Roasted Potatoes and Fennel

  1. Wow this loooks great! I’ve never used fennel, always wanted to purchase it at Whole Foods but never picked it up while shopping, I can’t wait to try this recipe thank you so much for sharing!

    Liked by 1 person

  2. This looks scrumptious! I’ve had fennel in salads, but never roasted. I love roasted potatoes and make them many different ways (adding fennel to my shopping list today). Thank-you for this addition to the repertoire.

    Liked by 1 person

  3. Just wanted to let you know we made your scallops last night and they were to die for I’m sure we’ll be making these potatoes someday soon too really enjoy your blog everything that you put on here have a good day Jodi

    Liked by 1 person

  4. I can smell it from here!! 👃😜 OK not really! But you have sold me on it! ☺️ Now to see if I can actually find it in the grocery store! 👩‍🍳 Your recipes always look sooooo good, Jodi! ❤

    Liked by 1 person

  5. I wish we had that smell-o-vision thingy too, lol! I once made a fabulous dish with roasted fennel (and unfortunately don’t even remember what it was at the moment) but my husband said it was fantastic and asked what spice I added, and I told him it was a “secret” spice as he HATES licorice so I didn’t dare tell him, ha! Your photo is making my mouth water!

    Liked by 1 person

  6. Hi Jodi,
    This does sound nice. I don’t think I’ve roasted fennel… only grated it into a summer salad.
    Winter time here now so I just may give it a go….
    Thank you for this post,
    Di 🙋🏻✨✨

    Liked by 1 person

  7. Hi Jodi!
    There are so many interesting foods that I pass up at the produce counters, fennel is one that I always wonder about! I will be giving this recipe a try someday soon:)

    Liked by 1 person

    • I hope you do. I am trying to experiment more with (especially) healthier foods – vegetables and grains – wish hubby would like quinoa and black beans and edamame as much as I do. 🙂


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