Title

Recipe: Roasted Potatoes, Fennel and Meyer Lemon

Roasted Potatoes, Fennel and Meyer Lemon

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
Serves 4

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

Story continues below

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.

The majority of our funding comes from individuals like you. In addition to our many shows both streaming online and broadcasting to your television, we are dedicated to providing you with articles like this one. Many online journalism sites are moving to paid subscription models. We feel that it's important to continue to serve southern California and beyond with coverage of arts & culture, news, and extra stories to support our programs.

Public media stations need your support more than ever. Please, become a Member today and help us continue to serve you.