Experimental Garlicky Rosemary-y Lemony Potatoes

I wanted some potatoes to go with some sausages we bought at the Meat Market in Duncan. "Mild Italian with Fennel" so ... here is my experiment:

Preheat oven to 350 F

Peel 3 or 4 russet (baking) potatoes and dice into 3/4 inch cubes

Coarsely chop a large onion

Some fresh fennel bulb sliced or chopped into chunks - centre core removed - reserve some of the leafy feathers

Maybe you could peel and slice in half lengthwise some garlic cloves - not too many - about 15 - 20 will do - but not too much garlic ...

About 1/4 cup of really oily olive oil

Fresh snipped rosemary from your herb garden and reserved leftover fennel feathers

Lemon pepper

Salt (sea ..., smoked ... pick one)

Chop everything choppable, but keep the rosemary and fennel feathers aside. Put the veggies on a roasting pan and sprinkle with the olive oil, lemon pepper and salt. Drop sliced garlic all over and stir so everything is coated with olive oil.

Put pan in preheated oven. Roast, pausing to stir and turn every 15 minutes or so for about an hour and a half or two. Potatoes and onions should be golden brown with black speckles from the pepper ... when they look good and the potatoes are cooked, take them out of the oven, sprinkle with chopped rosemary and the fennel feathers (or lemon thyme?) and serve.

Next time I will add a little more salt and keep an eye out for over-cooking, and instead of lemon pepper, I will sprinkle the potatoes with fresh lemon juice ... and some thyme or oregano ...

When you snip herbs from your herb garden (even if you are only trimming them back), remember to inhale the wonderful aroma. Nothing smells as wonderful as a bundle of fresh herbs.

Sprinkle your herb trimmings on some fresh tomatoes or add them to your salad.