If you are still in the planning stages for a celebration Buffet for Brunch, this is a wonderful addition. Easier than ever and so darn tasty. It could be a family favourite as well for Sunday dinners (do we still do that?)
- 24-30 mini yellow fleshed potatoes, scrubbed
- 1-3 tbsp. butter, melted
- 1 tbsp. dried fennel seeds, crushed
- 1 tbsp. olive oil
- pinch of salt and pepper
In a saucepan cook the potatoes until tender – 10 minutes – or when a paring knife will pierce the potato. Drain and let cool. If making ahead refrigerate in a sealed container for no longer than a day.
Use a sharp knife and do not cut all the way through, slice in 1/4 inch slices across the width of the potatoes. Be sure to leave the bottom in tact or you will simply have the makings for scallop potatoes.
Melt the butter, oil and herbs together and toss the potatoes until coated.
Place on a parchment lined baking sheet and bake for about 1 hour in a 350 degree oven. They should be golden in colour and quite shrivelled.
Serve hot with the rest of the fare. In a word “Yummy”.
