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    Ruth Rogers' patate e finocchida Lucca (roast potatoes and fennel from Lucca)

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    Ruth Rogers' patate e finocchida Lucca (roast potatoes and fennel from Lucca)

    Ruth Rogers is a chef at and co-founder of the River Café. 

    • Vegetarian
    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 1 hour 10 minutes
    • Total time: 1 hour 25 minutes

    Serves: 6


    2 fennel bulbs

    750g waxy potatoes (such as charlotte), peeled and cut into 1cm slices

    1 tsp fennel seeds

    ½ tsp chilli flakes or 1 fresh chilli, deseeded and finely chopped

    1 red onion, finely sliced

    2 garlic cloves, whole but lightly crushed

    3 bay leaves

    6 thyme sprigs

    2 rosemary sprigs, leaves picked

    100ml white wine

    5 tbsp olive oil


    1. Preheat the oven to 200˚C, gas mark 6. Discard the outer layer of the fennel. Cut the bulbs into 1cm slices; reserve the fronds. Blanch in boiling, salted water for 5 minutes; drain and mix well with the remaining ingredients.

    2. Spread everything about 2 slices deep in a roasting tin and cover tightly with foil; bake for 25 minutes. Uncover; turn the potatoes to slightly crush them. Bake for 30-40 minutes more, until crisp and golden on top. Scatter over the fronds to serve.

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    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.


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