Ingredients
1 lb Fingerling or Mini Tri-Colored Potatoes, halved
2 Tbsp SOOC Herbes de Provence Olive Oil
¾ tsp SOOC French Citrus Fennel Sea Salt
½ tsp SOOC Herbes de Provence Seasoning
¼ tsp Black Pepper
1 large Fennel bulb, trimmed and cut into strips (save fennel fronds)
1 bunch Radishes, trimmed and quartered
2 cloves Garlic, minced
3 Tbsp Mild SOOC Varietal Extra Virgin Olive Oil
1 Tbsp SOOC Lavender Balsamic Vinegar
½ tsp Dijon Mustard
Directions
Preheat oven to 450℉. On a large rimmed baking sheet, toss together the potatoes, half the Herbes de Provence Olive Oil, ¼ tsp French Citrus Fennel Sea Salt, half the black pepper, and half the Herbes de Provence Seasoning. Bake for 10 minutes.
Meanwhile, in a medium bowl toss together the fennel, radishes, garlic, 1 Tbsp Herbes de Provence Olive Oil, ¼ tsp French Citrus Fennel Sea Salt, and the remaining black pepper and Herbes de Provence Seasoning.
Add the fennel and radish mixture to the potatoes, giving it a quick toss to combine. Return to the oven and cook for an additional 15 minutes.
In a small mixing bowl, whisk together the Australian Hojiblanca EVOO, Lavender Balsamic, dijon, and remaining French Citrus Fennel Sea Salt. Drizzle over the vegetables on the baking sheet, toss together, and transfer to a serving platter. Garnish with minced fennel fronds, and enjoy!
