Roasted Fingerlings w/ Fennel & Porcini

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Roasted Fingerling Potatoes with Fennel Pollen & Porcini Powder

Makes 4 Servings

Roasted potatoes seasoned with a classic blend of Italian flavors: fennel pollen & wild porcini mushrooms. Delicious!


INGREDIENTS

DIRECTIONS

1

Preheat your oven to 500°F, and place a sheet tray in it to pre-heat.
2

Cut the fingerling potatoes lengthwise into halves and place in a large bowl. Drizzle the olive oil over them, then scatter the fennel pollen in.
3

Grind the porcini mushroom pieces into a powder in a clean spice or coffee grinder (how to make mushroom powder). Add to the bowl, and toss the potatoes well until they’re evenly coated with the oil and spices.
4

Carefully remove the sheet tray from the oven. Spread the potatoes out evenly, cut sides down. Return them to the oven, and reduce the heat to 425°F. Roast for 20 minutes, until the cut sides are medium brown and the potatoes are tender inside.
5

Finish by tossing with another tablespoon of a finishing-quality olive oil (we used Desert Miracle) the lemon zest.


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