80 ml (⅓ cup)extra-virgin olive oil1 kgDutch cream potatoes, scrubbed, cut into wedges4baby fennel bulbs, quartered, fronds reserved6garlic cloves, crushed1lemon, cut into thin wedges1 tbspdried chilli flakes (optional)
Preheat oven to 180C. Heat oil in a large roasting tray in the oven. Combine remaining ingredients and scatter into tray (be careful as hot oil may spit), season to taste and roast, stirring occasionally, until golden and cooked through (40-50 minutes). Scatter with reserved fronds and serve hot.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.