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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Fennel Seed Potatoes Recipe

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This recipe for Fennel Seed Potatoes is from The Recipes We Love, For People We Love Second Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
6 large baking potatoes sliced into 4 or 6 slices - lengthwise,
1 T fennel seeds,
1/2 c olive oil,
1 t kosher salt.

Directions:
Directions:
Make sure the potatoes are dry.Lay the potatoes on a baking pan so they all have plenty of room. Pour the oil over them and toss well till all are coated. spread out evenly in the pan. Sprinkle the salt and fennel seeds over them. Bake at 450 till brown and crispy- about 40 minutes.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
I got this out of a Natalie Dupree cookbook many years ago and modified it a bit.One of my family's favorite ways to make potatoes.

 

 

 

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