Potatoes ricci

Yield: 4 Servings

Measure Ingredient
3 pounds Potatoes; peeled, cut in 1\" cubes
4 tablespoons Olive oil
4 tablespoons Butter; not margarine
2 tablespoons Fennel seeds

Bring potatoes to boil in cold salted water. Boil 1 minute.

Drain well and place in open baking dish with oil and butter.

Bake 30 minutes at 450-degrees, or until browned.

Sprinkle with fennel seeds, reduce heat to 400-degrees, and continue baking until tender.

NOTES : One of my favorite potato dishes. Guaranteed to delight lovers of fennel seeds.

Recipe by: Nathalie Dupree, adapted by Jayni Mosher Posted to TNT - Prodigy's Recipe Exchange Newsletter by Jayni <poobery@...> on Nov 17, 1997

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