Roasted Potato Wedges with Crushed Fennel Seeds and Peppercorns

Hello everybody. I was going to write a short update on why I’ve not blogged for so long. but I’ve changed my mind, at least for now. It would be so long-winded, I’ll bore you to death. I have posted a little on Instagram just in case you want to know.

So, to get us going again, I’m posting a throwback and a very simple thing I do when I put something on the grill, typically a piece of chicken or fish. Incidentally this is one of J’s favourite way of cooking potatoes. I wasn’t too keen on fennel seeds (almost a scandalous idea when you live in Malta). However J does these so well – I was converted.

Make sure to start the prep and roasting before you put the meat or anything else you’re cooking on the grill. Crush the peppercorns and fennel seeds preferably by using a mortar and pestle, but slowly crushing them with a wide-bladed knife.

  • 1 to 2 potatoes for each person, thoroughly washed, quartered and patted down with a clean dishcloth
  • olive oil
  • freshly ground peppercorns
  • crushed fennel seeds

Preheat the oven to 180ºC.

Place all the ingredients in a large bowl and mix using your clean hands, making sure the potatoes are coated well with the olive oil, pepper and fennel.

Tip the potatoes in a non-stick roasting pan and bake for around 30 minutes, until they are soft and turn golden.

Serve with chicken, fish or whatever you fancy. Makes a lovely side.



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