Roasted Potatoes with Wild Fennel (Maratha)

1. 1 1. Sauté the Aromatics Heat half of the olive oil (45 ml) in a frying pan over high heat. Sauté the sliced onions and the whole cherry tomatoes for about 3-4 minutes, until they soften slightly.
2. 2 2. Prepare the Oven Preheat your oven to 200°C.
3. 3 3. Assemble the Tray In a large baking pan (tapsi), spread out the potato wedges. Add the sautéed onions and cherry tomatoes along with the oil from the pan. Season with salt and plenty of freshly ground black pepper.
4. 4 4. Mix the Flavors Add the chopped fennel, crushed rosemary, lemon zest, grated tomatoes, the remaining olive oil, and 100 ml of water. Toss everything together well so the potatoes are evenly coated.
5. 5 5. Bake Roast in the oven for approximately 45 minutes, or until the potatoes are tender and have absorbed the flavors of the sauce.