(thanks Simon for photos)

Serves 4
1 kg potatoes – Brydones agria work exceptionally well for this
2 bulbs fennel and the leaves
4 cloves garlic
1 lemon
Olive oil
Salt and pepper

Method

Preheat the oven to 200C. Place a roasting tray in the oven and heat up to very hot.

Slice the potatoes into ½ cm round disc, place them into a bowl. Bruise the garlic cloves by gently smashing them with a knife put them in with the potatoes.

Trim all the leaves off the fennel. Tidy up the root end but don’t cut it too far as you want to keep the fennel whole. Slice the fennel into similar size pieces as the potatoes and add to the bowl. Drizzle over enough oil to coat all the ingredients well, squeeze over the juice of the lemon, season well with salt and freshly ground pepper. Mix well and pour directly onto the hot oven tray. Spread them out so they are not too thick on the tray as you won’t them to cook evenly and crispy.

Roast for 10 minutes give them a quick move around on the tray and cook for a further 10 minutes. Roughly chop up some fennel leaves and sprinkle these through the potatoes before serving.

Great served with fish or pork!