wash, half (or quarter if they are big) the potatoes. put in a large bowl with quartered red onion, sliced fennel bulb, and large cubes of butternut squash. toss everything with a generous amount of olive oil, salt and pepper, paprika, garlic powder, thyme, and oregano.
place veggies in a single layer a large glass dish, or cookie sheet and bake at 350 until everything is cooked thru, and the egdes are crisp, approx 45 minutes. (could be longer depending on the thickness of the spuds and veggies).
in nomine patri, et fili, et spiritus sancti.
Meh nom eh noh...doot dooooo do do do.