Saffron Potato, Fennel and Olive Bake Recipe

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Quick and easy potato recipe!



1 lb new potatoes
3 large fennel bulbs
2 tbsp olive oil
1 pkg cherry tomatoes, halved
1 can small black olives



Boil potatoes until tender, about 15 mins.

Heat oven to 340F/170C fan/gas 5. Halve and quarter the fennel through the root, then trim off the hard core. Slice the fennel and tip into a roasting tin with the olive oil, salt and pepper. Toss the fennel in the oil until it is fully coated and shiny. Roast for 20-25 mins, until starting to soften.

Add tomatoes, olives and potatoes and stir well. Return to the oven for 10-15 mins until the fennel is tender, but still with a little bite to it. Tip into a warm dish to serve, maybe with some crusty Italian bread.