Roasted New Potatoes and Fennel with Goat Cheese

Yesterday was cool and rainy, a good chance to use the oven. I had originally been thinking about a gratin with these ingredients, but I didn't have enough time so I kept it simpler. Another time I will have to try the gratin, but this was delicious. I served this alongside broiled pork chops from Bostrom Farm, which were delicious seasoned only with salt and pepper.

1 lb new potatoes, in 1/2-inch cubes
1 medium fennel bulb, chopped
Olive oil
1/4 tsp dried tarragon (or some fresh if you have it)
Salt and pepper
1-2 oz crumbled goat cheese

Preheat the oven to 400 degrees.

Toss the potatoes and fennel together in a 9x13-inch baking dish. Drizzle with enough olive oil to coat, then add the tarragon, salt, and pepper and mix. Roast for 40-50 minutes, stirring occasionally to prevent sticking, until vegetables are tender.

Place potato and fennel mixture in a bowl and add the goat cheese. Stir to coat.

Serves about 4.