Lea Hogg

Potatoes are one of the island’s top exports and they are internationally graded as a premium quality product. The sun which shines nearly everyday day of the year here and fertile humid reddish soil account for the unique flavor and texture of local potatoes.

This dish is a great accompaniment to drinks, quick and easy to prepare and totally Glutenfree, unlike most canapés that are served with drinks.

You will need:

500g potatoes, washed and chopped into bite size pieces
Fennel seeds, lightly crushed, I use them generously but you can just add a few for flavor
5 spoons olive oil
Juice of half a lemon
Sea salt
Tulbaghia, I use the petals from flowers of one stem
Zest of half an orange
(Fresh mixed herbs, I use sage and flat leaf parsley)

Wash and chop the potatoes into bite size pieces.
Lightly crush the fennel seeds and keep aside
Toss the potatoes first in the lemon juice then in half the olive oil, add the fresh mixed herbs and leave in large pieces. Add the orange zest.
Cover with foil and leave in the fridge for an hour to infuse.
Preheat oven to 220 C.
Remove the potato mix.
Toss in the crushed fennel seeds.
Add the rest of the olive oil.
Toss.
Place in the oven for an hour. Half way through cooking gently give them a stir so that they cook evenly.
When they are cooked remove the large bits of herbs.
Arrange on a platter and garnish with tulbaghia leaves. Not only do they make an attractive platter but you will also add a mild garlicky flavor to the potatoes.
They can be eaten hot and still taste great at room temperature once they have cooled down.

And the stretches of potato crops in the rural areas of the island this weekend, soon ready for harvest.

(Featured on Favourite Living Show)