Cheesy Pesto & Fennel Roasted Potatoes
- 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
- Preheat the oven to 425ºF.
- Add the potatoes, fennel, pesto, cheese, and oil to a small roasting pan. Rub everything together until well coated.
- Bake 35 to 40 minutes, stirring once or twice, until crispy, Serve hot.