1. Cut the potatoes into small cubes and place them in cold filtered water until the marinade is made.
2. Preheat oven to 400 degrees.

Marinade

1. Add the garlic and shallots to a small bowl.
2. Add olive oil, wine, vinegar, lemon juice, garlic, shallots, salt and pepper to a small bowl.
3. Add the marinade with potatoes to a 9′ by 13-inch glass baking dish and stir well to coat all the potatoes.
4. Place the potatoes in the oven on the middle rack and bake for 30 minutes. (always use a timer)

Vegetable Mixture

1. While potatoes are baking; cut stalks off of the fennel bulb then cut the bulb in half and cut out the core.
2. Slice each half in half and then slice as thin as you can.
3. Mix the fennel bulb and stalks together with lemon juice, olive oil and tarragon leaves.
4. Set aside and wait for potatoes to finish cooking
5. When the timer goes off, carefully take the potatoes out of the oven and stir well then put back into the oven and bake for 30 more minutes.
6. When potatoes have cooked the full hour, take them out of the oven and mix the fennel mixture into potatoes and put back into the oven on the very top rack and bake for 20 more minutes.
7. You can also prepare and cook the potatoes for the hour the day before and bake the last 20 minutes when you plan to eat them.(You may need to bake for 30 minutes if they are fresh out of the refrigerator to get them hot enough).

8. Top with the Chèvre and Chives.