METHODBoil potatoes until tender, about 8 minutes.
Heat oven to 190C/170C fan/Gas 5. Halve and quarter the fennel through the root, then trim off the hard core. Slice the fennel and tip into a roasting tin with the potato wedges, olive oil, salt and pepper. Roast for 20-25 minutes, until starting to soften.
Add tomatoes, olives and tarragon & stir well. Return to the oven for 10-15 minutes until the fennel & potatoes are tender. Tip into a warm dish to serve.
Colourful and full of flavour, this makes a perfect addition to any roast dinner.
Serves: 6
Preparation: 40 mins
Cooking: 15 mins
4 large Albert Bartlett Original Rooster Potatoes (cut into wedges)
2 large fennel bulbs
2 tbsp olive oil
Salt & pepper
250g (10 oz) cherry tomatoes
Handful of pitted black olives
Handful of tarragon (roughly chopped)