Roasted Fingerling Potatoes and Fennel

It's hard to call this a recipe because it's so easy and requires very few ingredients.  Somehow, these very few ingredients combined and roasted until golden, take me to a happy place.  Golden potatoes and caramelized fennel with a smattering of freshly grated Parm....oh yeah.
This is a loose recipe....I'll give you my measurements but you can tweak them a bit here and there.  Loose and easy....I'll say no more.

It's rustic and puuuuurty!

 Roasted Fingerling Potatoes and Fennel

Serves 4

1lb Fingerling Potatoes
1 Fennel Bulb
1 tbsp Olive Oil
Salt & Pepper
1/4 cup Freshly grated Parmesan cheese

Preheat the oven to 425F.
Slice the potatoes in half lengthwise.  Cut the stalks off of the fennel at the base of the bulb.  Reserve about 2 tbsp of the fennel fronds (looks like dill) and give them a rough chop.  Slice the fennel through the centre and then slice each half into half inch chunks. Put everything in a baking dish or on a baking sheet, drizzle with the oil, season well with salt and pepper and toss to coat.  Spread it all out evenly.  Roast for 30 minutes giving it a quick toss then pop it back in for another 10-15 minutes, or until golden.
Just before serving, sprinkle with the Parmesan and fennel fronds.