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+ servings
Roasted Fennel and Potatoes with Olives and Tomato
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5 from 3 votes

Roasted Fennel and Potato with Tomato and Olives

This roasted vegetable dish includes best of British potatoes with fennel 3 ways, ripe tomatoes and salty olives. A fantastic dish in its own right or served with halloumi, grilled fish or chicken.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course, Side Dish
Cuisine: Mediterranean
Keyword: fennel, new potatoes, olives, tomatoes
Servings: 2 people


  • 12 new potatoes
  • 1 bulb fennel
  • 500 grams tomatoes See Note 1
  • 100 grams green olives pitted
  • olive oil
  • salt
  • pepper
  • 3 tbsp fennel seeds
  • 1 bunch fennel leaves


  • Pre-heat your oven to 180C/350F/gas mark 4.
  • In the meantime, bring a pan of water to the boil and add the potatoes, cooking for 5-10 minutes or until just tender.
  • Cut the fennel bulb into roughly 8 chunks and place in a roasting tin. Don't worry if the layers start to pull apart from each other.
  • Add the new potatoes (cutting any larger potatoes in quarters or halves so none are any bigger than 2 inches squared).
  • Next nestle the tomatoes between the potatoes and fennel (again cutting any larger tomatoes in quarters or halves) along with the olives.
  • Drizzle over the olive oil and season liberally with salt, pepper and the fennel seeds.
  • Roast in the centre of the oven for 45 minutes, shaking the pan half way through.
  • Once the vegetables are roasted, remove from the oven and sprinkle with the fennel leaves.


Note 1: Heritage varieties are best, if you can get your hands on them. At the very least I'd recommend vine ripened tomatoes as they carry so much more flavour!