Name: Roast potato and fennel with garlic and lemon
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Ingredients: 80 ml extra-virgin olive oil (⅓ cup); 1 kg Dutch cream potatoes, scrubbed, cut into wedges; 4 baby fennel bulbs, quartered, fronds reserved; 6 garlic cloves, crushed; 1 lemon, cut into thin wedges; 1 tbsp dried chilli flakes (optional)

Roast potato and fennel with garlic and lemon

Australian Gourmet Traveller recipe for roast potato and fennel with garlic and lemon

Serves 6

Prep

15M

Cook

50M

Total

1H 5M

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Ingredients

80 ml extra-virgin olive oil (⅓ cup)

1 kg Dutch cream potatoes, scrubbed, cut into wedges

4 baby fennel bulbs, quartered, fronds reserved

6 garlic cloves, crushed

1 lemon, cut into thin wedges

1 tbsp dried chilli flakes (optional)

Method

Main

1.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 .
Notes

Styling by Emma Knowles

Styling by Alice Storey

Ingredients

Method

Main

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