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Roast potatoes with fennel

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Serves 8

Roast potatoes with fennel

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  • 3 fennel bulbs
  • 1.5 kg/3lb 5oz medium sized waxy potatoes eg Charlotte
  • 2tbsp olive oil
  • 4 to 5 garlic cloves, peeled and roughly sliced


    1. Preheat oven to 200C/gar mark 6 Trim ends of fennel, remove bruised outer scales and cut off and keep feathery tips. Cut through the stems (need to be attached at the bottom)
    2. Boil potatoes till tender but firm. Add fennel in the last five minutes then drain.
    3. Chop feathery fennel tips. Heat olive oil and add garlic. Add potatoes and fennel, season and toss.
    4. Then put in oven for 35 minutes. Take out and sprinkle with the fennel feathery bits.

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