Roast potato and fennel with garlic and lemon

Name: Roast potato and fennel with garlic and lemon
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
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)

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Prep Time: 15 minutes

Cook Time: 50 minutes

Total: 65 minutes

Servings: 6

Roast potato and fennel with garlic and lemon

Ingredients

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80 ml extra-virgin olive oil (⅓ cup)1 kg Dutch cream potatoes, scrubbed, cut into wedges4 baby fennel bulbs, quartered, fronds reserved6 garlic cloves, crushed1 lemon, cut into thin wedges1 tbsp dried chilli flakes (optional)

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Instructions

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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.