Roasted Fingerling Potatoes

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Servings: 4 to 6 servings
Prep Time: 10 min
Cook Time: 50 min
Difficulty: Easy

Ingredients Add to grocery list

1 (1-pound) package bacon, cut into 1/2-inch pieces
3 pounds fingerling potatoes, halved lengthwise
2 fennel bulbs, thinly sliced
1 onion, thinly sliced
Kosher salt and freshly ground black pepper


Preheat oven to 450 degrees F. Line a rimmed baking sheet with heavy-duty aluminum foil.

In a large skillet, cook bacon over medium-high heat until crispy. Using a slotted spoon, remove bacon from pan, leaving as much grease in the pan as possible. Set bacon aside on paper towels.

In a large bowl, combine potatoes, fennel, and onion. Pour reserved bacon grease over potato mixture, tossing gently to coat. Add salt and pepper, to taste. Spoon mixture in an even layer onto prepared baking sheet. Roast for 40 minutes. Stir occasionally or until potatoes are browned and tender. Add reserved bacon, tossing gently to combine.

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Reader Comments:


What A Complete Treat! The fennel, onion, and fingerlings compliment each other to a degree that must be tasted.

By Anonymous on September 29, 2010


OMG! So easy and such an absolute taste treat. Being a 'tater fanatic, I'm naturally picky. This recipe beats all - while eating, we began imagining other dishes that would be outrageously yummy with the mah-vah-lous fennel-onion-bacon topping. Yikes! When Fingerling's are no longer available, will experiment. Didn't change a thing. Another Paula Keeper. Thanks, Ms PD

By Anonymous on September 19, 2010


Excellent and easy!! I used russet potatoes instead and it was great!!!

By kelly213 on August 20, 2009

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