Makes 4 servings
1 pound small red potatoes, halved
4 tablespoons extra virgin olive oil, divided
1 1⁄2 teaspoons kosher salt
2 fennel bulbs, trimmed, fronds coarsely chopped
2 tablespoons Parmesan herb seasoning
1. Preheat oven to 375°F.
2. Toss potatoes with 2 tablespoons olive oil and salt. Spread evenly on a rimmed baking sheet. Bake for 30 to 35 minutes, or until cooked through, stirring occasionally. Remove from oven. Leave oven on and increase temperature to 475°F.
3. Meanwhile, using a vegetable peeler, shave the fennel bulb into thin ribbons. Toss fennel with remaining 2 tablespoons olive oil.
4. Add chopped fennel to baking sheet with potatoes and bake for another 5 to 10 minutes, or until fennel is wilted and potatoes are browned and crisp. Remove from oven and toss with Parmesan herb seasoning.