Roasted Red Potato and Fennel Salad with Dill
Ingredients
- Red Potatoes (from your farm bag)
- Fennel (from your farm bag)
- Fresh Cut Dill (from your farm bag)
- Orchard Pond Olive Oil
- Salt and Pepper
- Lemon Juice
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and quarter the red potatoes. Slice the fennel bulb thinly, reserving the fronds for garnish.
- Toss the potatoes and fennel slices with olive oil, salt, and pepper. Spread them on a baking sheet.
- Roast for 25-30 minutes until tender and golden brown.
- Remove from the oven and let cool slightly. Toss with chopped fresh dill and a squeeze of lemon juice.
- Garnish with fennel fronds before serving.