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 won’t 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
• Great served with fish or pork!