Roasted Potatoes With Fennel and Gorgonzola

This recipe is oh so yummy! My husband is a potato lover and I fennel, so one night I had both on hand and threw them together. 25 minutes or so into cooking I felt that the dish lacked something, so I threw in some gorgonzola and wow did it add a great flavor! Gorgonzola can be omitted but make sure you add a bit more salt. This dish will be a great accompaniment to sausage. Perhaps throw the sausage right in with the potatoes!

• Ready In: 43 mins
• Serves: 4

Ingredients

• 2 -2 1⁄2 lbs  red potatoes, cut into 1in . cubes (skin on)
• 1  fennel bulb, cut into 2 in. wedges
• 1  large onions or 2  small onions, cut into wedges
•  olive oil
•  salt and pepper
• 1⁄2 cup  crumbled gorgonzola

Directions

1. Preheat oven to 425 degrees.
2. In a roasting pan, mix potatoes, fennel and onion.
3. Drizzle in olive oil.
4. Sprinkle with salt and pepper to taste.
5. Toss to coat.
6. Cook 25 minute.
7. Add gorgonzola, being careful when mixing in so as to not "mash" the potatoes.
8. Cook 8 more minutes, then set oven to broil.
9. Broil 1-2 minute to brown and slightly crisp the potatoes.