Baked Potatoes with Fennel
Prep: 10min
|
Servings: 4
|
Cook: 40min
Baked potatoes with fennel is a recipe featuring fresh ingredients from the sprout vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 large new potatoes (about 250 g each)
- 2 baby fennels
- 4 Spring Onions
- 5 fresh bay leaves
- 40 ml rapeseed oil
- Salt
- Pepper (freshly ground)
- coarse sea salt for serving
Instructions
-
1.
Preheat the oven to 180°C fan.
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2.
Wash and halve the potatoes lengthwise. Wash, trim, and cut the fennel into wedges. Wash, trim, and quarter the spring onions. Arrange the vegetables in a baking dish, inserting bay leaves between the potato halves. Drizzle with rapeseed oil and season with salt and pepper.
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3.
Bake for about 40 minutes until the potatoes are tender when pierced. Serve from the dish and provide coarse sea salt on the side.
