Roasted Fennel and Potatoes

• 3 pounds Yukon gold potatoes, cut into 1-inch pieces
• 3 pounds fennel bulb, cut into wedges through the root
• 1 head of garlic, broken into cloves
• Kosher salt and freshly ground black pepper
• Extra-virgin olive oil

1. Pre-heat oven to 350 degrees F.
2. Place a large roasting tray into the oven to heat it up.
3. When hot remove from oven and add a drizzle of olive oil.
4. Toss potatoes, fennel and garlic onto hot sheet tray, season with salt and pepper and place into oven on a lower rack (below the veal roast).
5. Roast for 60 minutes until golden and caramelized.

gold potatoes, fennel bulb, garlic, kosher salt, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/roasted-fennel-and-potatoes-recipe.html (may not work)