Potatoes ricci
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Potatoes; peeled, cut in 1\" cubes |
| 4 | tablespoons | Olive oil |
| 4 | tablespoons | Butter; not margarine |
| 2 | tablespoons | Fennel seeds |
Directions
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