Wild Fennel Pollen from Italy (one of our go-to pantry seasonings) adds a touch of magic to anything you add it to—from eggs and tomato sauces to dry rubs and, of course, potatoes! Here we pair this intensely aromatic spice with baby new potatoes roasted with coarse sea salt and black pepper.
Let the side dish shine—serve these seasoned new potatoes alongside a simple roasted chicken or grilled pork chops. Have leftovers? Quarter them and toss them onto a Salad Niçoise!
Recipe by Asha Loupy
Preheat oven to 400°F.
In a large bowl, toss the potatoes with the olive oil, fennel pollen, salt and pepper until they are well-coated. Spread the potatoes evenly on a sheet pan and roast until tender, flipping halfway through cooking, about 25-30 minutes.