Fennel Roast Potatoes

Fennel Roast Potatoes

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Servings: 6
Calories: 258


  • 3 tbsp oil
  • 1 oz butter
  • 2 lb potatoes cut into quarters
  • 2 fennel bulbs
  • 3 oz stoned black olives
  • 3 sprigs rosemary


  • Place the oil and butter in a roasting tin and heat at Mark 6 (200°C) 400°F for 5 minutes. Add the potatoes, turning them in the oil. Return to the oven for 15 minutes. Trim the fennel and remove the outer coarse leaves.
  • Cut each into quarters, lengthways. Add the fennel, olives and rosemary to the potatoes, turning them to coat.
  • Season with freshly ground black pepper. Return to the oven for 1/2 hour, basting occasionally, until the vegetables are crispy on the outside but soft inside.
Calories: 258 kcal
Carbohydrates: 33 g
Protein: 4 g
Fat: 13g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 10 mg
Sodium: 304 mg
Potassium: 970 mg
Fiber: 6 g
Sugar: 1 g
Vitamin A: 296 IU
Vitamin C: 39 mg
Calcium: 66 mg
Iron: 2 mg
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