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Ruth Rogers' patate e finocchi da Lucca (roast potatoes and fennel from Lucca)


This is a spin on a family favourite. I discovered it online (on the Waitrose website of all places) I have now done it a couple of times and I think it beats the original.
Also if you have tried the original recipe and found that it burns, i think this may have the answer ... the thicker slices of potato and the fennel seem to cure that problem.
On both occasions I have served it alongside the River Cafe fillet of beef wrapped in coppa ... safe to say it has gone down pretty well!

 Serves 6

 Ingredients
2 fennel bulbs
750g waxy potatoes (such as charlotte), peeled and cut into 1cm slices
1 tsp fennel seeds
½ tsp chilli flakes or 1 fresh chilli, deseeded and finely chopped
1 red onion, finely sliced
2 garlic cloves, whole but lightly crushed
3 bay leaves
6 thyme sprigs
2 rosemary sprigs, leaves picked
100ml white wine
5 tbsp olive oil
Method
1. Preheat the oven to 200˚C, gas mark 6. Discard the outer layer of the fennel. Cut the bulbs into 1cm slices; reserve the fronds. Blanch in boiling, salted water for 5 minutes; drain and mix well with the remaining ingredients.
2. Spread everything about 2 slices deep in a roasting tin and cover tightly with foil; bake for 25 minutes. Uncover; turn the potatoes to slightly crush them. Bake for 30-40 minutes more, until crisp and golden on top. Scatter over the fronds to serve.
This recipe first appeared in Waitrose Kitchen magazine. 

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