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Garlic and fennel roast potatoes
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Prep Time:
40 minutes
40 minutes
Cook Time:
65 minutes
65 minutes
Total Time:
105 minutes
105 minutes
Festive side dish packed with holiday flair.
Ingredients:
- 56.88 gm olive oil
- 4 garlic cloves, bruised
- 30.00 ml fennel seeds, lightly crushed
- 1.5kg (12) desiree potatoes, peeled, halved
Instructions:
- Preheat your oven to 200°C/180°C fan-forced and line a baking tray with baking paper.
- In a small saucepan, gently warm oil, garlic, and fennel for 1 minute. Remove from heat and let sit for 30 minutes to enhance flavors.
- Place the potato in a large saucepan and cover it with cold water. Bring it to a boil over high heat and let it boil, uncovered, for about 15 minutes until tender. Drain the potatoes and toss them in a colander to slightly roughen the sides.
- Spread potatoes on the baking tray. Drizzle the infused oil over the potatoes, removing the garlic and seeds. Sprinkle with salt. Gently toss to ensure even coating. Roast until golden and fork-tender, about 50 minutes. Serve hot.
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