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Roast potato and fennel with garlic and lemon

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

By Alice Storey & Emma Knowles
  • Serves 6
  • 15 mins preparation
  • 50 mins cooking
Roast potato and fennel with garlic and lemon
Roast potato and fennel with garlic and lemon

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.

Notes

This recipe is from the April 2012 issue of .

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  • Author: Alice Storey & Emma Knowles