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🍽️ Fanned Potatoes with Orange Dip and Fennel Salad

375 kcal · 30 min · 4 servings

Fanned Potatoes with Orange Dip and Fennel Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with fan.
  2. 2. Wash the potatoes thoroughly.
  3. 3. Slice the potatoes in a fan shape.
  4. 4. Ensure the slices are about 0.4 centimeters thick.
  5. 5. Do not cut the potatoes all the way through.
  6. 6. Wash the parsley and shake it dry.
  7. 7. Pluck the parsley leaves from the stems.
  8. 8. Finely chop the parsley leaves.
  9. 9. Clean the fennel.
  10. 10. Remove the fennel fronds and the tough core.
  11. 11. Grate the fennel bulb into thin strips.
  12. 12. Finely chop the previously removed fennel fronds.
  13. 13. Wash the oranges.
  14. 14. Grate the zest from one orange.
  15. 15. Segment the orange.
  16. 16. Mix 2 tablespoons of olive oil with salt and vegetable seasoning in a bowl.
  17. 17. Toss the potatoes in the marinade.
  18. 18. Place the potatoes on a baking sheet with the cut side facing up.
  19. 19. Drizzle the remaining marinade over the potatoes.
  20. 20. Bake the potatoes in the oven for about 30 minutes.
  21. 21. Heat 1 tablespoon of olive oil in a pan over medium heat.
  22. 22. Roast the walnuts until golden brown.
  23. 23. Remove the walnuts from the pan and set them aside.
  24. 24. Mix the orange zest with 1 tablespoon of orange juice in a bowl.
  25. 25. Add the chopped fennel fronds.
  26. 26. Stir in the sour cream.
  27. 27. Season with a pinch of salt and pepper.
  28. 28. Heat 2 tablespoons of olive oil in a clean pan.
  29. 29. Add the grated fennel to the pan.
  30. 30. Sauté the fennel for about 2 minutes.
  31. 31. Deglaze the fennel with the remaining orange juice.
  32. 32. Stir in the maple syrup.
  33. 33. Season the mixture with salt and pepper to taste.
  34. 34. Add the orange segments to the fennel.
  35. 35. Add the roasted walnuts to the fennel.
  36. 36. Add the chopped parsley to the fennel.
  37. 37. Mix all ingredients for the salad well.
  38. 38. Plate the fanned potatoes.
  39. 39. Serve with the orange dip.
  40. 40. Serve with the fennel salad.
  41. 41. Serve the dish immediately.

Nutrition per serving