Like the Meyer lemon it features, this versatile side dish feels like the perfect bridge between seasons. Roasting a Meyer lemon deeps its sweetness and aroma, infusing its companions — in this case potatoes and fennel — with exquisite citrus flavor (yet minimal acidity). The earthy comfort of the potatoes is just right for these last days of winter, while the lemon and fennel suggest the brightness of spring. I like pairing this with braised beans for a vegetarian meal, or you can serve it up alongside meat, poultry, or fish.
Roasted Potatoes, Fennel and Meyer Lemon
1 pound fingerling potatoes or new potatoes, halved lengthwise
2 fennel bulbs (about 4 ounces each), trimmed, each cut into 6 wedges
2 shallots, peeled and halved lengthwise
1 Meyer lemon, thinly sliced, seeds removed
2 tablespoons olive oil
1 teaspoon chopped fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Coarsely chopped fennel fronds for garnish
Preheat the oven to 425°F.
In a large bowl toss the potatoes, fennel wedges, shallots, and lemon with the olive oil, rosemary, salt, and pepper. Spread in a single layer on a large rimmed baking sheet.
Roast, tossing once or twice, until the potatoes are tender and golden, about 30 minutes.
Transfer to a bowl, garnish with fennel fronds, and serve.