- 2 pounds small potatoes, halved
- 1 onion, cut into 8 wedges
- 2 tablespoons EVOO
- 1 1/2 teaspoons fennel seeds, crushed
- 3/4 teaspoon paprika
- 1 tablespoon butter, cut into pieces
On baking sheet, toss potatoes, onion, EVOO, fennel seeds and paprika; season. Arrange potatoes, cut side down; dot with butter. Roast at 450 degrees until tender, about 30 minutes.