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Roasted Yukon Gold Potatoes and Fennel With Olives and Basil

1 1/2 pounds Yukon Gold potatoes (4 medium), peeled, cut into 1/2-inch wedges
1 1/2 pounds fennel bulbs (2 medium bulbs)
1 teaspoon kosher salt, plus more if needed
1/2 teaspoon coarse-ground black
pepper, plus more if needed
1/3 cup olive oil
12 kalamata olives, pitted and cut into slivers
2 1/2 tablespoons chopped fresh basil

Arrange rack at lower third of oven. Brush large, rimmed baking
sheet with enough olive oil to coat lightly.

Place potatoes in baking pan in single layer. Cut off and discard
lacy tops from fennel. Halve fennel lengthwise and cut out and
discard tough triangular cores. Cut fennel bulbs lengthwise into
1/2-inch-wide wedges. Arrange fennel in single layer in baking

Sprinkle potatoes and fennel with 1 teaspoon salt and 1/2 teaspoon
pepper. Drizzle 1/3 cup olive oil over vegetables. Roast in oven
at 450 degrees about 40 minutes or until vegetables have taken on
rich golden color and are tender when pierced with knife. Stir
vegetables every 10 minutes while roasting. After vegetables have
been in oven 30 minutes, check every 5 minutes to make certain they
are not getting too browned.

When done, remove potatoes and fennel and transfer to serving plate
or bowl. Add olives and toss to mix. Taste and season with more
salt and pepper if needed. Sprinkle basil over vegetables. Makes
4 servings.


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