Boozy Fennel and Herb Potatoes

A community recipe by Lacey

Not tested or verified by Nigella.com

Introduction

These potatoes are a firm favourite in my house. I stumbled across them by mistake by merely throwing what I had in the cupboard into a roasting dish. I mostly use new potatoes and make sure I have cut a few up if not all, so they soak up all the lovely juices. A great accompaniment with grilled fish, meat or simply with a salad. Enjoy!

Ingredients

Serves: lots

Metric Cups

1 kilogram new potatoes
1 teaspoon fennel seeds
6 cloves garlic
3 sprigs fresh rosemary
175 millilitres dry white wine
4 tablespoons extra virgin olive oil
1 salt
1 pepper

2⅕ pounds new potatoes
1 teaspoon fennel seeds
6 cloves garlic
3 sprigs fresh rosemary
6 fluid ounces dry white wine
4 tablespoons extra virgin olive oil
1 salt
1 pepper

Method

Boozy Fennel and Herb Potatoes is a community recipe submitted by Lacey and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 230 ºC / gas 8.

Wash potatoes, halve some if not all depending on their size. In a small mixing bowl or jug ad freshly ground fennel seeds.

Strip the rosemary from the stalks and finely chop. Finely chop/crush 2 of the 6 garlic cloves, keep the remaining 4 to one side with their skins left on. Large glass of dry white wine.

Mix all the ingredients with a fork /whisk to combine. Put the potatoes and left over garlic cloves in a deep baking tray. Pour over the wine/herb/oil mixture, making sure all potatoes are covered. (use your hands if necessary) Cover the baking tray with tight fit of tin foil (this will allow the potatoes to steam in the first half of the cooking)

After 40 minutes of cooking remove the tin foil. The potatoes should be almost tender. Baste the potatoes in the liquor this should have reduced by half.