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    Lemon potatoes with fennel & olives (restovan krumpir)
    Lemon potatoes with fennel & olives (restovan krumpir)

    Ingredients

    • 600g gourmet potatoes, scrubbed then cut into quarters
    • 400g fennel, washed, trimmed then thinly sliced
    • 4 Tbsp extra virgin olive oil
    • 2 cloves garlic, peeled and thinly sliced
    • 400g silverbeet leaves, sliced
    • Juice 1 lemon
    • ½ cup green olives, pitted and sliced

    Lemon potatoes with fennel & olives (restovan krumpir)

    Luca Villari
    • Serving size: Serves 4-6
    • Cooking time: Less than 60 minutes
    Method

    Cook potatoes and fennel in boiling salted water for about 15 minutes, or until potatoes are tender. Drain, then leave to steam for 5 minutes.

    Heat oil in a large frying pan over medium heat. Toss in the garlic and let it sizzle for a minute. Add the silverbeet, toss well, then add potatoes and fennel. Add lemon juice, season to taste with salt and pepper, then mix in olives and serve.

    Cook's tip

    Originating from Dalmatia, this dish is usually served with fish or meats. I’ve added green olives as an extra garnish. I made it with gourmet potatoes, but any sort of potato can be used.

    Article from the April, 2012 issue of Taste magazine.

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