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Ingredients for the recipe (for four people)
- 4 large new potatoes (about 250 g)
- 2 to 3 baby fennel
- 4 spring onions
- 5 to 6 fresh bay leaves
- 40 ml rapeseed oil
- pepper from the grinder
- Coarse sea salt to serve
1. Preheat the oven to 180° C (convection). Wash potatoes and halve lengthwise. Wash, clean and chop fennel. Wash, clean and quarter the spring onions or quarter them.
2. Spread the vegetables in a casserole dish with the bay leaves between the potatoes. Drizzle with rapeseed oil and season with salt and pepper.
3. Cook in the oven for about 40 minutes until the potatoes are easy to pierce. Serve out of the mold and add coarse sea salt.