Mediterranean Herb and Pesto Roasted Potatoes with Fennel
Golden roasted potatoes tossed with aromatic fennel, fresh herbs, and basil pesto create a Mediterranean-inspired side dish. The potatoes develop a crispy exterior while staying tender inside, enhanced by the sweet flavor of roasted fennel and shallots. Fresh rosemary, marjoram, and oregano add layers of herbaceous flavor, while a final toss with pesto brings everything together. Perfect alongside grilled meats, roasted chicken, or as part of a Mediterranean feast.
Ingredients
- 2 pounds Idaho potatoes, scrubbed and sliced 1/2-inch thickYukon Gold potatoes1:1vegetarian
creamier texture
- 1 large fennel bulb, sliced 1/4-inch thick
- 1 ounce fresh shallot, sliced 1/8-inch thick
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon fresh marjoram, chopped
- 1 teaspoon fresh oregano, chopped
- 2 scallions, white and green parts chopped
- 1 tablespoon prepared basil pesto
Instructions
- 1
Heat oven to 450°F
- 2
Toss potatoes with fennel, shallot, olive oil, rosemary, salt and pepper in large bowl
- 3
Oil rimmed baking sheet with remaining olive oil and spread potato mixture
- 4
Roast for 15 minutes, then toss and continue cooking until browned and tender when pierced
- 5
Transfer hot potatoes to large bowl and toss with marjoram, oregano, scallions and pesto
- 6
Transfer to platter and serve immediately
Tips
Cut potatoes evenly for uniform cooking and browning
Don't overcrowd the baking sheet to ensure proper roasting
Add herbs and pesto while potatoes are hot for best flavor absorption
Good to Know
Store covered in refrigerator for up to 3 days. Reheat in 400°F oven until warmed through.
Prep vegetables up to 4 hours ahead. Roast just before serving for best texture.
Serve immediately while hot for best flavor and texture.
Common Mistakes
Don't skip oiling the pan to prevent sticking
Avoid adding pesto too early to prevent burning
Substitutions
FAQ
Can I make these potatoes ahead of time?
While best served fresh, you can reheat them in a 400°F oven until warmed through. The texture won't be quite as crispy as when first made.
What if I don't have fresh herbs?
Use dried herbs at about one-third the amount. Add dried herbs with the oil and salt, not at the end like fresh herbs.
Can I freeze these roasted potatoes?
Freezing isn't recommended as potatoes become mushy when thawed. These are best enjoyed fresh or stored refrigerated for a few days.