Thursday, October 25, 2007

Roast Potatoes, Leeks and Fennel

Perfect for supper on a cold day with a delicious roast!

2 pounds (1 kg) potatoes, peeled and cut into large chunks
2 leeks, trimmed and washed, using up to (but not including) the very dark green part, cut into 2 inch chunks
1 fennel bulb, bottom barely trimmed, if needed, cut into 1” slices
Vegetable or olive oil
Sea salt
Freshly cracked black pepper

To make this with the above roast, it need to roast for about 1 and ½ to 2 hours. To make them separately, they can be roasted at a higher temperature (200C, 400F) for just 45-60 minutes.

1) Toss all vegetables with a bit of oil and a good amount of salt and pepper.

2) Pile onto a parchment paper lined roasting pan , in as close to one layer as possible, and roast low temperature for 1.5 to 2 hours, or high for just about 45-60 minutes. High temp will yield a crunchier potato, while the lower temp will be all nice and soft. Stir once in the middle of roasting.

Serves 4-6

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