| Prep Time | 10 minutes |
| Cook Time | 35-35 minutes |
| Servings |
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Ingredients
- 1 pound Russet potatoes cut into wedges
- 1 fennel bulb sliced
- 1 white onion sliced
- 6 garlic cloves thinly sliced
- 8 sage leaves chopped
- 3 Tbsp olive oil
- salt and pepper to taste
Ingredients
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Instructions
- Toss potato wedges, fennel, onion, garlic, sage, olive oil, and salt and pepper in a bowl. Make sure everything is coated well with the olive oil. Spread it all out onto a baking sheet and roast at 425 degrees until golden and crisp, about 35-45 minutes, tossing halfway through. Once finished, season with more salt and drizzle with a little more olive oil, if desired.
