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Citrus & Fennel Roasted Potatoes
Add a little zing and some sunshine to your roast potatoes, with this citrus and fennel twist.
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Recipe - SUPA IGA Meadowbank
Citrus-Fennel-Roasted-Potatoes-Post-Title.jpg
Citrus & Fennel Roasted Potatoes
Prep Time15 Minutes
Servings4
Cook Time30 Minutes
Ingredients
1 tbsp olive oil
1 tbsp fresh lemon juice
1 tbsp fresh orange juice
1 tbsp whole grain mustard
1 tbsp brown sugar
2 tbsp dried fennel seeds
Leaves from 4 sprigs fresh thyme (discard stems)
600g baby potatoes
1 fennel bulb
2 mandarins
Salt
Pepper
Directions
  1. Mix the oil, juices, mustard, sugar and fennel seeds together in a bowl. Set aside.
  2. Cut the fennel bulb in half, and then cut each half in four wedges.
  3. Slice the mandarins thinly and crosswise, keeping the skin on.
  4. Preheat the oven to 180C. In a large baking dish, combine the potatoes, fennel wedges and mandarin slices. Pour over the marinade, stirring gently to ensure everything is coated. Season with salt and pepper.
  5. Bake in the oven for 30-40 minutes, add the thyme leaves and then continue cooking for about 5 minutes or until potatoes are cooked through and golden.

 

15 minutes
Prep Time
30 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
1 tbsp olive oil
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Bertolli Olive Oil Classico, 750 Millilitre
$16.50$2.20/100ml
1 tbsp fresh lemon juice
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Sunshine Lemon Juice, 500 Millilitre
$2.65$0.53/100ml
1 tbsp fresh orange juice
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Daily Juice Orange Juice No Added Sugar, 2 Litre
$5.30$2.65/l
1 tbsp whole grain mustard
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MasterFoods™ Wholegrain Mustard, 175 Gram
Special
$2.50 was $2.80$1.43/100g
1 tbsp brown sugar
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CSR Brown Sugar, 500 Gram
$2.15$0.43/100g
2 tbsp dried fennel seeds
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G Fresh Fennel Seeds, 80 Gram
$3.79$4.74/100g
Leaves from 4 sprigs fresh thyme (discard stems)
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MasterFoods™ Thyme Leaves, 10 Gram
$2.68$26.80/100g
600g baby potatoes
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Potatoes Washed 2kg, 1 Each
$6.99
1 fennel bulb
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G Fresh Fennel Seeds, 80 Gram
$3.79$4.74/100g
2 mandarins
Not Available
Salt
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Saxa Table Salt Picnic Pack, 125 Gram
$2.00$1.60/100g
Pepper
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Saxa Pepper Black Picnic Pack, 50 Gram
$3.81$7.62/100g

Directions

  1. Mix the oil, juices, mustard, sugar and fennel seeds together in a bowl. Set aside.
  2. Cut the fennel bulb in half, and then cut each half in four wedges.
  3. Slice the mandarins thinly and crosswise, keeping the skin on.
  4. Preheat the oven to 180C. In a large baking dish, combine the potatoes, fennel wedges and mandarin slices. Pour over the marinade, stirring gently to ensure everything is coated. Season with salt and pepper.
  5. Bake in the oven for 30-40 minutes, add the thyme leaves and then continue cooking for about 5 minutes or until potatoes are cooked through and golden.