My Mom could make the very best roasted potatoes, especially if cooking a pork roast. Here is another way, perhaps a little longer time-wise, but it is so worth it, you won’t mind.
Serves 4
- 2 lbs. Russet potatoes, peeled and cut into 1 1/2 inch cubes
- 1/4 cup each butter and olive oil
- 1 tsp. crushed fennel seeds
- pinch of salt
The big secret here is to boil them first just until fork tender. Drain well.
In a roasting pan, heat the oil and butter in a hot (425 degree) oven for about 3 minutes. Remove from oven.
CAREFULLY now-stand back and, with a slotted spoon, add the potatoes. Sprinkle with salt and fennel seeds, and stir to coat.
Put back in the oven and roast for about 50-55 minutes, making sure to turn the potatoes every 20 minutes. They are crispy on the outside and soft on the inside.
Orange Brittle For Ice Cream Splendor
Ic cream is ice cream….or is it? You can buy toppings or you can make your own and make it special. Try this and let me know how much you loved it.
- 2/3 cup sugar
- 1 1/2 tbsp. fennel seeds, toasted
- 1 tsp. finely grated orange zest
Line a cookie sheet with tin foil and spray with a non-stick cooking spray.
Cook the sugar in a skillet over moderate heat, without distrubing ,until it begins to melt. Stirring occasionally, continue to cook until it becomes a golden caramel.
Immediately remove from the heat, quickly add the toasted fennel seeds and zest and then pour onto the tin foil spreading with the back of a spoon before it hardens.
Cool for about 5 minutes. Break into pieces (save some shards) and put the rest in the food processor until a coarse grind.
Scoop ice cream into a bowl, place a shard on the side and sprinkle some of the ground brittle over the top. If you wish a much crunchier brittle, just break into small pieces rather than put in the processor.
Enjoy! Summer is on its way.