Cheesy Pesto & Fennel Roasted Potatoes

Prep time:
Cook time:
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Serves: 3 to 4


  • 400 grams red new potatoes, cut into quarters
  • ¼ bulb of fennel, thinly sliced
  • 2 tablespoons (44 grams) pesto
  • Fresh grating of Pecorino, as much as you like
  • Drizzle of extra virgin olive oil


  1. Preheat the oven to 425ºF.
  2. Add the potatoes, fennel, pesto, cheese, and oil to a small roasting pan. Rub everything together until well coated.
  3. Bake 35 to 40 minutes, stirring once or twice, until crispy, Serve hot.