Get ready for a side dish that’s going to have you salivating all weekend long! If you read last week’s chicken recipe by Christiann Koepke of Portland Fresh, you’ll be wanting something delicious to pair it with. What could be better than salt roasted fingerling potatoes with fennel, lemon + olive oil?!
Salt Roasted Fingerling Potatoes with Fennel, Lemmon + Olive Oil
2 lbs (approx. 15-20) fingerling potatoes
Kosher sea salt
2 lemons (zested + juice from 1)
⅔ c. olive oil
¼ c. Fennel fronds, rinsed and chopped
1 tsp sea salt
Preheat oven to 425 degrees F.. Rinse potatoes, ensuring no dirt remains (scrub lightly if needed). In 13×9″ pan, sprinkle a minimum of a 1-2” layer of kosher sea salt. Toss in rinsed potatoes. Shake pan back and forth lightly to spread salt over potatoes for roasting. Place in oven and roast 20 to 30 minutes.
While potatoes are roasting, zest and juice lemons. In small bowl, place zest from 2 lemons and juice from one, olive oil, fennel fronds and sea salt. Stir to combine.
Remove potatoes from oven when they are golden on the outside and tender when pierced with a sharp knife. Remove from pan and dust off salt, reserving a minimal amount on skins for taste. Dress with desired amount of lemon and fennel oil and serve hot.
Note: there will be extra dressing- enjoy for later use, storing in an airtight container in the fridge for up to 14 days. Warm at room temperature before serving at a later time as it will solidify in the fridge.
Christiann Koepke is a Portland-based photographer, stylist, recipe developer and author behind the popular blog, Portlandfresh.com where she showcases her immense love for the art behind crafting incredible food. She’s also passionate about traveling, shooting, hosting long table gatherings and teaching her craft worldwide. Follow her on Instagram and Pinterest.