2 pounds Idaho potatoes, scrubbed, and sliced 1/2-inch thick
1 large fennel bulb, sliced 1/4-inch thick
1 ounce fresh shallot, sliced 1/8-inch thick
3 tablespoons extra-virgin olive oil
2 teaspoons fresh rosemary, chopped
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon fresh marjoram, chopped
1 teaspoon fresh oregano, chopped
2 scallions (white and green parts), chopped
1 tablespoon prepared basil pesto

1. Heat oven to 450°F.
   
2. In a large bowl, toss potatoes with fennel, shallot, 2 tablespoons olive oil, rosemary, salt and pepper.
   
3. Rub remaining tablespoon of olive oil on a heavy-duty rimmed baking sheet. Spread potato mixture on baking sheet and roast, tossing after 15 minutes. Continue cooking until potatoes are nicely browned and tender when pierced with a paring knife, about 30 minutes more.
   
4. While potatoes are still hot, place in a large bowl and toss with marjoram, oregano, scallions and pesto. Transfer to a platter and serve immediately.
   

Recipe courtesy of the Idaho Potato Commission