Title: Potatoes Ricci
Categories: Potato Side Blank
Yield: 4 Servings

3	lb	Potatoes; peeled, cut in
		; 1" cubes
4	tb	Olive oil
4	tb	Butter; not margarine
2	tb	Fennel seeds

Bring potatoes to boil in cold salted water. Boil 1 minute.

Drain well and place in open baking dish with oil and butter.

Baker 30 minutes at 450-degrees, or until browned.

Sprinkle with fennel seeds, reduce heat to 400-degrees, and continue baking until tender.

NOTES : One of my favorite potato dishes. Guaranteed to delight lovers of fennel seeds. Posted to MM-Recipes Digest V4 #7 by Dianne Weinsaft on Sep 21, 1997

Recipe by: Nathalie Dupree, adapted by Jayni Mosher

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