Roast Potatoes With Fennel
This delicious fennel and potato bake combines the mild licorice flavor of fennel with tender, creamy potatoes for a hearty and aromatic dish. The subtle sweetness of the fennel combines beautifully with the earthy potatoes, all roasted to golden perfection in the oven. With just a few simple steps, you can create a flavorful side dish that's perfect for any meal.
— Constant Cookbook
Ingredients
- 3 fennel bulbs
- 1.5 kg/3lb 5oz medium sized waxy potatoes eg Charlotte
- 2tbsp olive oil
- 4 to 5 garlic cloves, peeled and roughly sliced
Instructions
- Preheat oven to 200C/gar mark 6
- Trim ends of fennel, remove bruised outer scales and cut off and keep feathery tips. Cut through the stems (need to be attached at the bottom)
- Boil potatoes till tender but firm. Add fennel in the last five minutes then drain.
- Chop feathery fennel tips.
- Heat olive oil and add garlic. Add potatoes and fennel, season and toss.
- Then put in oven for 35 minutes. Take out and sprinkle with the fennel feathery bits.
Yield
Serves 8
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