Sunday, November 22, 2009

Pan Roasted Potatoes with Fennel leaves

This was something that I came up with due to necessity . Needed something quick ,simple and non spicy . The result was pretty good .The fennel leaves look really pretty with a very bright green color and surprisingly it did not taste strong at all .

  1. Potatoes - 5 medium peeled and cut into 1 inch cubes(I used Idaho potatoes)
  2. Gravy from the soy chicken - 3 tbsp(you could probably use a dash of soy sauce, ginger garlic paste and chicken bullion cube)
  3. Cracked pepper - 1 tsp
  4. Oil - 1 tbsp
  5. salt - to taste
Add potatoes to a pot of cold water and season with salt .
Boil the potatoes until it is 3/4'th cooked ( around 5-7 minutes)
Drain the potatoes and keep aside.
Add 1 tbsp of oil in a flat non stick pan and heat it .
Add in the drained potatoes and the chicken gravy and cracked pepper and fry on high heat.
Stir occasionally - Try not to stir too often - it tastes better when it gets a nice crunchy coating .
Add in a hand full of chopped fennel leaves during the last 2 minutes and stir.


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