Fragrant Potato, Fennel & Garlic Traybake. Crispy potatoes with fluffy centres, soft fennel, caramelised garlic and sharp capers.
Ingredients
- 4 large Maris Piper potatoes
- 2 fennel bulbs, chunky sliced
- 1 large white onion, chunky sliced
- 8 garlic cloves, skins on
- 3 tsp capers
- 12 black olives, pitted
- 2 tsp fennel seeds
- 1 tsp chilli flakes
- 4 sprigs rosemary, just the leaves
- olive oil
- salt and pepper to taste
- 4 large Maris Piper potatoes
- 2 fennel bulbs, chunky sliced
- 1 large white onion, chunky sliced
- 8 garlic cloves, skins on
- 3 tsp capers
- 12 black olives, pitted
- 2 tsp fennel seeds
- 1 tsp chilli flakes
- 4 sprigs rosemary, just the leaves
- olive oil
- salt and pepper to taste
Preheat the oven to 180°C/350°F/gas 4.
Start by slicing your potatoes into wedges, keeping the skin on. Par-boil them for 15 minutes in salted boiling water. Add to a roasting tray with the rest of your ingredients. Dress and season generously with oil, salt and pepper.
Roast for 45 minutes or until the potatoes are crisp and golden, turning halfway. Squeeze the garlic, discard the skins and give everything a final toss together before serving.