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
- 1lb Fingerling Potatoes
- 1-2 Tbsp Olive Oil
- 2 tsp Fennel Pollen
- 1/4 ounce Dried Porcini Mushrooms
- 1 tsp Salt
- 1 tsp Grated Lemon Zest
- Freshly Ground Pepper
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.