Roasted Fingerling Potatoes, Fennel, and Onions
 
Makes 4 to 6 servings
Ingredients
  • 1½ pounds multicolor fingerling potatoes, quartered
  • 1 bulb fennel, cut into thin wedges
  • 1 red onion, cut into thin wedges
  • 3 tablespoons olive oil
  • 1½ tablespoons Lemon-Herb Salt (recipe above)
  • 2 teaspoons minced fresh rosemary
  • 1 teaspoon ground black pepper
Instructions
  1. Preheat oven to 400°. Lightly spray a large rimmed baking sheet with cooking spray.
  2. Spread potatoes, fennel, and onion in a single layer on prepared pan. Drizzle with olive oil, and sprinkle evenly with Lemon- Herb Salt, rosemary, and pepper.
  3. Bake until potatoes are browned and tender, 25 to 30 minutes. Serve immediately.
Recipe by Victoria at https://victoriamag.com/oven-roasted-greek-snapper-recipe/