Ingredients
- Serves 4
- 1 kg potatoes – Agria work exceptionally well for this (Oamaru Organics, Caithness Farm, Rosedale Orchard, and Ettrick Gardens)
- 2 bulbs fennel and the leaves (Ettrick Gardens, Oamaru Organics)
- 4 cloves garlic
- 1 lemon
- Olive oil (Dunford Grove)
- Salt and pepper
POTATOES ROASTED WITH FENNEL, LEMON AND GARLIC
Method
- Preheat the oven to 200C
- Place a roasting tray in the oven and heat up to very hot
- Slice the potatoes into ½ cm round disc, place them into a bowl
- Bruise the garlic cloves by gently smashing them with a knife put them in with the potatoes
- Trim all the leaves off the fennel
- Tidy up the root end but don’t cut it too far as you want to keep the fennel whole
- Slice the fennel into similar size pieces as the potatoes and add to the bowl
- Drizzle over enough oil to coat all the ingredients well, squeeze over the juice of the lemon, season well with salt and freshly ground pepper
- Mix well and pour directly onto the hot oven tray
- Spread them out so they are not too thick on the tray as you want them to cook evenly and crispy
- Roast for 10 minutes, give them a quick move around on the tray and cook for a further 10 minutes
- Roughly chop up some fennel leaves and sprinkle these through the potatoes before serving
Comments
This potato dish is always a favourite, it will go well with pork and fish. Using fresh seasonal market produce will make these potatoes taste like never before.
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