23 Sep Potatoes with wild fennel
Potatoes with wild fennel
– 4 large potatoes (1.5 kg total)
– grated Parmesan cheese
– wild fennel
– 1 sprig rosemary
– 3-4 sprigs thyme
– 3-4 sprigs fresh oregano
– 1 clove of garlic
– Sale q.b.
– Ground pepper q.b.
– Extra virgin olive oil 50 ml
Start by washing the potatoes well under running water. After being dried, insert the one at a time on a skewer to 1cm from the base of the potato. With a knife, carve the potatoes to create thin slices; This process will help you to make precise cuts and smooth in order not to cut the piece to the bottom. Washed again potatoes to remove starch and leave to dry on a strainer . Set aside the potatoes now and take charge of the filling of herbs.
In my potatoes I used only garlic clove and Wilde fennel but you can also use rosemary, thyme, oregano. Chop everything finely with a knife. Add salt and pepper and mix the herbs with a teaspoon . In a bowl, mix the herbs grated cheese . Meanwhile, turn the oven to 200 ° C. While the oven is heating, remove the skewers and begin to fill the inside of the potato slices stuffed with herbs and cheese . You may add what is left over potatoes.
After filling up the potatoes, place them on a baking sheet with parchment paper and sprayed with a little olive oil ; sprinkle the potatoes and bake in oven at 200 degrees for about 75 minutes (180 ° for 65 minutes if fan oven) .