1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Garlic and fennel roast potatoes

  • 0:40 Prep
  • 1:05 Cook
  • 8 Servings


  • 1/4 cup olive oil
  • 4 garlic cloves, bruised
  • 1 1/2 tablespoons fennel seeds, lightly crushed
  • 1.5kg (12) desiree potatoes, peeled, halved


  • 1
    Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.
  • 2
    Heat oil, garlic and fennel in a small saucepan over low heat for 1 minute or until warmed through. Remove from heat. Set aside for 30 minutes for flavours to develop.
  • 3
    Meanwhile, place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Boil, uncovered, for 15 minutes or until tender. Drain. Toss potatoes in colander to slightly roughen sides.
  • 4
    Place potatoes on prepared tray. Strain oil mixture over potatoes, discarding garlic and seeds. Season with salt. Toss gently to coat. Roast for 50 minutes or until golden and tender. Serve..

Source: taste.com.au


Please enter your comment!
Please enter your name here