Ingredients
- 10 Kipfler potatoes, peeled
- 50ml Olive oil
- Dash of red wine
- 15-20 Olives
- 1 Fennel, shaved finely
Method
Cut potatoes in half and roast until cooked. While the potatoes are still hot add the olive oil, red wine and olives and mix around on the roasting pan. Shave the fennel finely and add to the pan, serve immediately.
Grab your ingredients at the next Newcastle City Farmers Market
- Organic Feast
- Wollombi Olive Oil
- Mill Creek Wines, Draytons Wines, or Kurrajong Winery
- Pokolbin Olives
- Young District Produce