Toaster-Oven Baked Shrimp with Fennel, Potatoes, and Olives | America's Test Kitchen

Ingredients

• 12 ounces Yukon Gold potatoes, peeled and sliced ½ inch thick
• 1 fennel bulbs, stalks discarded, bulb halved lengthwise and cut into 1-inch-thick wedges through core
• 2 tablespoons extra-virgin olive oil, divided, plus extra for drizzling
• ¾ teaspoon table salt, divided
• ¼ teaspoon pepper, divided
• 1 pound jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed
• 1 teaspoon dried oregano
• ½ teaspoon grated lemon zest, plus lemon wedges for serving
• 2 ounces feta cheese, crumbled (1 cup)
• ¼ cup pitted kalamata olives, halved
• 1 tablespoon chopped fresh parsley