Roasted Potatoes With Fennel and Gorgonzola
- 2 -2 12 lbs red potatoes, cut into 1in . cubes (skin on)
- 1 fennel bulb, cut into 2 in. wedges
- 1 large onions or 2 small onions, cut into wedges
- olive oil
- salt and pepper
- 12 cup crumbled gorgonzola
- Preheat oven to 425 degrees.
- In a roasting pan, mix potatoes, fennel and onion.
- Drizzle in olive oil.
- Sprinkle with salt and pepper to taste.
- Toss to coat.
- Cook 25 minute.
- Add gorgonzola, being careful when mixing in so as to not "mash" the potatoes.
- Cook 8 more minutes, then set oven to broil.
- Broil 1-2 minute to brown and slightly crisp the potatoes.
red potatoes, fennel bulb, onions, olive oil, salt, gorgonzola
Taken from www.food.com/recipe/roasted-potatoes-with-fennel-and-gorgonzola-182795 (may not work)