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A fennel-y spin on an old favourite. Ruth Rogers' patate e finocchida Lucca (roast potatoes and fennel from Lucca)

Elsewhere on this blog you will find the fabulous recipe for the original Roast potatoes from Lucca which has been a firm family favourite for many years.

When looking for the recipe online some time ago I came across this version that adds fennel to the mix. Although its tough to beat the original I think this may well be even better. My only additions to the recipe would be a. don't cut the potatoes too thin and b. make sure the potatoes are starting to break up a bit before removing the foil ... you may need another 10 mins or so.

Thank you Ruth Rogers and thank you Waitrose.

The recipe

Ingredients

2 fennel bulbs
750g waxy potatoes (such as charlotte, although Maris Piper work ok too), 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 and slightly crush them with a fork. drizzle with a little more olive oil 
Bake for 30-40 minutes more, until crisp and golden on top. 
Scatter over the fronds to serve.
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