Clementine Fennel Potatoes Clementine Fennel Potatoes

Clementine Fennel Potatoes

Orange, fennel, thyme, mustard seeds and a generous dose of ouzo (an anise-flavoured aperitif) makes a perfect accompaniment to chicken, fish or even chickpeas.

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Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Boomer Gold

Boomer Gold

Where To Buy

Preparation

Preheat the oven to 350°F.

Mix together the ouzo, oil, juices, mustard, sugar, and fennel seeds together. Set aside.

Cut the fennel bulb in half, and then cut each half in four wedges.

Slice the clementines thinly and crosswise, keeping the skin on (be sure to wash them well beforehand).

In a 9" x 11" baking dish, combine the Little potatoes, fennel wedges, and clementine slices. Pour over the marinade, stirring gently to ensure everything is coated. Slip in the sprigs of thyme, and season with salt and pepper.

Bake in the oven for 30 to 45 minutes or until cooked through and golden. Add a bit of extra color by putting on the broiler for the last three minutes (but watch it doesn’t burn!)

Step 1 out of 6

Preheat the oven to 350°F.

Step 2 out of 6

Mix together the ouzo, oil, juices, mustard, sugar, and fennel seeds together. Set aside.

Step 3 out of 6

Cut the fennel bulb in half, and then cut each half in four wedges.

Step 4 out of 6

Slice the clementines thinly and crosswise, keeping the skin on (be sure to wash them well beforehand).

Step 5 out of 6

In a 9" x 11" baking dish, combine the Little potatoes, fennel wedges, and clementine slices. Pour over the marinade, stirring gently to ensure everything is coated. Slip in the sprigs of thyme, and season with salt and pepper.

Step 6 out of 6

Bake in the oven for 30 to 45 minutes or until cooked through and golden. Add a bit of extra color by putting on the broiler for the last three minutes (but watch it doesn’t burn!)

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