6 to 8 servings
675 g (1 ½ lb) fingerling or baby potatoes
2 bulbs fennel, each cut into 8 wedges
60 ml (¼ cup) olive oil
3 small onions, cut into 1.5 cm (½-inch) thick slices
Salt and pepper
With the rack in the middle position, preheat the oven to 200 °C (400 °F).
In a large pot of salted boiling water, cook the potatoes until cooked but still slightly firm, about 15 minutes. Drain and set aside.
In a non-stick skillet, brown the fennel in half of the oil (30 ml / 2 tbsp). Set the fennel aside in a baking dish. In the same skillet, brown the onions for about 2 minutes. Add to the fennel with the potatoes and the remaining oil. Toss well. Season with salt and pepper.
Bake for about 30 minutes or until the fennel and potatoes are cooked tender. Serve with the Pork Roast with Maple Sauce.