Prep Time – 15 minutes
Cooking Time – 50 minutes
1.5kg baby chat potatoes
2 small fennel bulbs, trimmed, cut into 1.5cm slices
2 tablespoons olive oil
2 teaspoons ground coriander
1 garlic clove, crushed
1/2 cup whole-egg mayonnaise
2 teaspoons dijon mustard
2 tablespoons lemon juice
2 tablespoons chopped fresh dill
3 green onions, thinly sliced
1. Preheat oven to 200°C/180°C fan-forced. Place potatoes and fennel in a single layer on a baking paper-lined baking tray. Drizzle with oil. Sprinkle with coriander and season with salt and pepper. Toss to coat. Bake for 30 minutes. Remove tray from oven. Press each potato gently with a potato masher to flatten slightly. Bake for a further 20 minutes.
2. Meanwhile, combine garlic, mayonnaise, mustard, lemon juice and two thirds of the dill and onion in a large bowl.
3. Remove potato mixture from oven. Set aside to cool for 15 minutes. Add potato mixture to mayonnaise mixture. Season with salt and pepper. Toss to combine. Transfer mixture to a serving bowl. Serve sprinkled with remaining dill and onion.
Recipe courtesy of Super Food Ideas – April 2012 , Page 81