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Roasted Potaotes and Fennel recipe
Ingredients
500g (1lb 2oz) small waxy potatoes, such as Charlotte, halved if large
3 medium fennel bulbs, cut into 2.5cm (1in) pieces
1tsp fennel seeds
3tbsp olive oil
Small handful parsley, roughly chopped
3 medium fennel bulbs, cut into 2.5cm (1in) pieces
1tsp fennel seeds
3tbsp olive oil
Small handful parsley, roughly chopped
Add fennel to roast potatoes for a perfect twist
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Method
1 Preheat the oven to 200˚C (180˚C fan) mark 6. Put the potatoes and fennel in an ovenproof dish.2 Lightly crush the fennel seeds in a pestle and mortar. Add to the vegetables with the oil. Season with salt and freshly ground black pepper and toss to coat. Roast for 40min, or until the potatoes are tender when pierced with a knife. Sprinkle over the parsley and serve immediately with the fish.
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