Warm Potato and Fennel Bulb Salad with Lemon-Butter Sauce


Serves 4

Preparation Time

Cook time

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Cook's NoteYou can also substitute potatoes for sweet potatoes.
Entertainer's TipThis dish can be made in advance.
Product TipThe BBQ platters' nearly-non-stick glazed interior easily releases foods for quick clean-up and provides trendy colours to make all your dishes stand out.
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  • 20 baby potatoes, cut in half
  • 1 large red onion, cut into wedges
  • 4 fennel bulbs, trimmed, cut into 4cm pieces and leaves reserved
  • ¼ cup extra-virgin olive oil
  • 180g butter
  • 1 garlic clove, crushed
  • Juice of 1 lemon


Preheat oven to 220ºC.

Place potatoes, onion and fennel in a Le Creuset Stoneware Heritage Rectangular Dish. Drizzle over the olive oil and season with salt and pepper. Toss with your hands, ensuring all of the vegetables are well coated.

Roast for 30–40 minutes, turning the vegetables just once, until the potatoes are cooked through and starting to brown slightly. Remove from the oven and transfer to a Barbecue Platter.

Heat the butter and garlic in a small pot over medium heat, bringing the butter to a gentle simmer. Add lemon juice to taste and season with salt and pepper.

Spoon as much of the lemon-butter sauce as you need over the warm vegetables, and stir to combine. Garnish with the reserved fennel leaves. This dish can be prepared several hours in advance and heated for serving.