Crispy Roasted Potatoes and Fennel with Gremolata and Parmesan

Preheat the oven to 200°C.

Cut the potatoes into large chunks and cook in boiling salted water until just tender when pierced with a skewer. Carefully tip into a colander to drain and leave to cool.

Trim the fennel bulbs and cut into thick wedges.

Put the oil in a large lipped roasting tray and heat until very hot. Carefully add the potatoes and fennel and turn to coat in the oil. Season generously with salt and pepper and roast until the potatoes are golden and crisp and the fennel is tender, turning the vegetables every 15 minutes. Remove the fennel and keep warm if it is cooked before the potatoes.

Gremolata: Place all the ingredients on a chopping board and finely chop together.

To serve: Toss the gremolata and Parmesan through the vegetables along with a grind of pepper. 

Christmas Menu: Serve with a Miso, Mirin and Spring Onion Baked Salmon and Spiced Orange and Hoisin Glazed Ham to start. Herb-Crusted Fillet of Beef with Cherry Mostada or a Duck and Orange Salad with Smoky Orange Dressing for mains. Roasted Cherry Tomatoes with Mozzarella and Herb Dressing, Mixed Green Vegetable Salad with Sesame Yoghurt Dressing, Three Cheese and Truffle Stuffed Rolls and Crispy Roasted Potatoes and Fennel with Gremolata and Parmesan on the side. Ice Cream Bonbons and Lemon Meringue Cake to finish.