800 g small, new potatoes wash, give them a good rub until clean and cut them into wedges without peeling off the skin.
2 pieces of fennel cut into wedges.
Place the potatoes and the fennel on a baking tin and season them with 1/2 bunch thyme, 1 sprig rosemary, 5 garlic cloves slightly squashed, 4 tbsp. PRIMA SPREMITURA Olive Oil and 1 dash salt and pepper.
Place the baking tin on the bottom of the oven and bake the vegetables at 180 °C for about 35 minutes. While baking, turn the potatoes from time to time to ensure that they become crispy all over.
12 small cherry tomatoes cut into halves, 3 spring onions cut into fine circles and mix with 3 tbsp. Balsamic Vinegar S, 1 dash salt and pepper. Pour the mixture over the baked potato wedges. (Make sure to remove the herbs and the garlic from the potatoes first!)
serves 4
