Potatoes with fennel

Ingredients:

• 700 g of potatoes
• 4 cloves garlic, crushed
• 1 teaspoon fennel seeds
• 3 tbsp. l. olive oil
• 1/2 tsp salt
• 1 tsp grated lemon zest
• Juice of half a lemon
• Parsley for sprinkling

Preparation:

1. In a saucepan with salted water, cook potatoes and garlic until tender, 20 minutes.
2. Meanwhile, in a shallow frying pan, toast the fennel seeds in olive oil with 1/2 teaspoon salt, then add 1 teaspoon lemon zest.
3. Drain the potatoes in a colander and return them to the pan. Drizzle with fennel oil. Sprinkle with parsley, lemon juice, and season with salt and pepper. Cover and shake.