Roasted Potato Salad with Shaved Fennel and Salsa Verde

(recipe from finecooking.com)

2 lb. small red-skinned or Yukon Gold potatoes, washed and cut into 3/4-inch chunks
3 Tbsp. olive oil
salt and freshly ground pepper

1/2 cup chopped fresh flat-leaf parsley
1/4 cup olive oil
3 Tbsp. thinly sliced chives
3 Tbsp. drained, rinsed, and chopped capers
2 Tbsp. fresh orange juice
1 Tbsp. white wine vinegar
1 tsp. finely grated orange zest
1 tsp. chopped fresh thyme (I used a smaller amount of dried thyme)
1 medium shallot, finely chopped
1 medium clove garlic, finely chopped
Salt and freshly ground pepper
1 medium-small fennel bulb

Position a rack in the center of the oven and heat the oven to 450F.  Spread the potatoes on a heavy-duty rimmed baking sheet.  Drizzle with the olive oil, sprinkle with 1 tsp. salt and several grinds of pepper, and roll them around to evenly coat them with the oil.  Spread the potatoes in a single layer, preferably with a cut side down.  Roast until the potatoes are tender when pierced with a fork, 20 to 30 minutes.  The potatoes should be browned on the sides touching the pan.  Loosen the potatoes from the pan with a thin spatula and transfer them to a large serving bowl.

While the potatoes are roasting, in a medium bowl, stir the parsley, olive oil, chives, capers, orange juice, vinegar, orange zest, thyme, shallot, and garlic to make the salsa verde.  Season with salt and pepper to taste.

Cut off the top and the bottom of the fennel.  Cut the fennel bulb in half from top to bottom, and again into quarters - remove the cores.  Lay each quarter on its cut surface and then slice crosswise as thinly as possible.

Add the salsa verde and shaved fennel to the bowl of roasted potatoes - they can be added while potatoes are still warm, or at room temperature.  Toss well, season with salt and pepper to taste, and serve.