I love the Mediterranean new potatoes from Woolies, they have so much more flavour than regular potatoes and are lower in GI. I have also started to really enjoy fennel. It has such a distinct taste which adds another dimension to a dish.
This is so simple to make and is a perfect side dish to a roast or a grilled piece of meat or fish. I love the texture combinations of the softer potatoes with crispy edges and the slightly crunchy fennel.
What you need to make this: (use this as a rough guide, quantities don’t really matter too much here)
- 550gm new potatoes (I used the Mediterranean potatoes from Woolies)
- 6 baby fennel bulbs (about 2 large), roughly chopped
- 1 Tbs of the chopped fennel leaves and extra for garnish (keep these and use in other dishes)
- a small grating of ground nutmeg (pinch)
- 2 Tbs chilli infused oil (I wanted to add a slight kick) – optional or replace with olive oil
- 4 Tbs olive oil
- salt and freshly ground pepper
- about 1/4 cup of freshly grated Parmesan (or Pecorino)
How to make this:
- Pre heat the oven to 180 C (350 F)
- Wash the potatoes and cut in half leaving the skin on
- cut the fennel bulbs into thick slices (chunks)
- place the vegetables in a bowl and add the oil, nutmeg, salt, pepper and fennel leaves and toss to coat
- Place in a shallow oven proof dish and bake for 45 – 60 minutes until golden brown
- remove and sprinkle over the cheese and few freshly chopped fennel leaves
*PS: I love to use a variety of infused oil in my cooking as an easy way to add depth of flavour. Verlaque has a lovely range of infused oil, or I make my own.