Gorria Pepper Roasted-Potatoes with Fennel
A simple vegetable dish livened up with spices and gorria pepper. Serve with fish or with roasted pork or veal.
- 1 bulb fennel
- 4 medium potatoes
- 1 Tbsp gorria pepper, ground
- 1 tsp vegetable spices, ground
- 1 tsp reshampatti flakes, (optional)
- 6 tsp olive oil
- 15 cloves garlic
- Salt and pepper
- ½ cup chicken broth or water
Preheat the oven to 450°F.
Wash the fennel. Save a few green leaves to garnish.
Cut the fennel in six pieces. Chop the potatoes into quarters.
In a large bowl, place all of the ingredients except for the chicken broth/water. Mix well.
In a roasting pan, transfer the mixed ingredients and pour in the broth or the water.
Roast until the vegetables are soft and golden.
Garnish with fennel leaves. Serve.