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!
- 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
Preheat your oven to 500°F, and place a sheet tray in it to pre-heat.
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.
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.
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.
Finish by tossing with another tablespoon of a finishing-quality olive oil (we used Desert Miracle) the lemon zest.
Fennel Pollen Recipes
Heirloom Potato Recipes