Stranger Foods

Roasted potato, onion and fennel tagine with sumac and balsamic vinegar

Serves 4 | Prep 15 mins | Cook 55 mins

Potatoes often feature in peasant or ‘poor man’s’ tagines with onions and garlic and perhaps a few herbs or spices. This roasted variation of a classic poor man’s tagine is delicious served with a fresh tomato or fruit-based salad.

Source: The Modern Tagine Cookbook

Ingredients

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Imperial

x0.5

500 g new potatoes, unpeeled
2 tbsp ghee, smen or argan oil, or 1 tablespoon olive oil plus 1 tablespoon butter
2 onions, halved lengthways and sliced with the grain
2 bulbs fennel, trimmed and finely sliced in their skins (reserve the fronds to garnish)
4 clove garlic, smashed in their skins
2 tbsp balsamic vinegar
1 tsp sumac
small bunch fresh flat-leaf parsley, roughly chopped
sea salt and freshly ground black pepper

Instructions

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Preheat oven to 200°C / Gas 6.
Put the potatoes in a large saucepan and top up with enough water to cover them. Bring the water to the boil and cook the potatoes for . Drain, refresh them under cold water, then thickly slice.
Heat the ghee in the base of a tagine or in a heavy-based casserole, stir in the onions and sauté for , until they begin to soften and colour. Stir in the fennel and garlic cloves and cook for a further . Toss in the potatoes and season with salt and pepper.
Put the tagine in the preheated oven, uncovered, and cook for , until the potatoes are golden and slightly roasted.
Toss in the balsamic vinegar and sprinkle the sumac, parsley and fennel fronds over the tagine to serve.

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