June 30, 2013 by dgarnett2013
New potatoes with lemon & fennel: Nigel Slater’s Kitchen Diaries.
Great with pork or fish.
- 16 new potatoes
- 2 lemons
- 1 tsp fennel seeds
- 1 tab olive oil.
Set the oven to 200 degrees C.
Wipe the new potatoes, cut them in half lengthways, then drop them into a mixing bowl.
Cut the lemons into thick wedges, eight or ten to each fruit, than add them to the potatoes, together with the fennel seeds, a tab of the olive oil and a generous grinding of salt and pepper.
Tip the potatoes and lemons into the roasting tin and roast till they are golden and sticky, about an hour, turning them half way through.
Eaten with roast loin of pork. Hello porkie!