Patate e Finocchida Lucca (Roast Potatoes with Fennel Seeds)

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Patate e Finocchida Lucca (Roast Potatoes with Fennel Seeds)

Roast Potatoes with Fennel Seeds (Patate e Finocchida Lucca) is a traditional Italian recipe (from Lucca) for a classic dish of roast potatoes, but flavoured with garlic, fennel seeds and rosemary. The full recipe is presented here and I hope you enjoy this classic Italian version of: Patate e Finocchida Lucca (Roast Potatoes with Fennel Seeds).

prep time

15 minutes

cook time

50 minutes

Total Time:

65 minutes

Additional Time:

(+cooling)

Serves:

Rating:

Tags : Herb Recipes British Recipes

Ingredients:

6 large potatoes (King Edwards are excellent)
1 head garlic separated into cloves
1 tsp fennel seeds
1 sprig rosemary, leaves only
8 tbsp olive oil (goose or duck fat is better)
sea salt to taste

Method:

Scrub and potatoes and add to a pan of cold water. Bring to the boil then simmer for about 20 minutes, until the potatoes are fully cooked (but the skin remains unbroken). Drain and allow to cool. When you can handle them remove the skins and cut potatoes into large chunks.

Heat a roasting tin in an oven (preferably at 180°C (350°F/Gas Mark 4)) and when hot enough add the olive oil (or fat) and then the potatoes. Place the garlic cloves amongst the potato pieces then roast in the top of an oven for 20 minutes. Turn the potatoes and return to the oven; repeating the process until the potatoes have browned all over. Sprinkle the fennel seeds and rosemary leaves over the potatoes then season with salt and spoon some oil over the top. Return to the oven and cook for a further ten minutes. Serve immediately.