Discover where to buy fresh, natural Kestrel Potatoes at a location near you.
1 tbs. extra virgin olive oil
2 fennel, tough leaves removed & cut into 4
3 Kestrel Potatoes peeled and cut into 4
2 cloves garlic
Zest of ½ an Orange
2 sprigs thyme
1 cup milk + extra
10 g butter
¼ tsp. fennel seeds
Salt and pepper
Small handful of grated parmesan (optional)
- Heat the oil in a large, deep pan. Fry the fennel pieces and potato on each side until well caramelised. Add the garlic, orange zest and thyme and season well with salt and pepper.
- Now add the milk, butter and fennel seeds and bring to the boil. Turn down and cover with a cartouche. Cook for 25-30 minutes or until the potatoes are tender, check half way through cooking, if the dish requires more liquid add a little more milk.
- Option: once cooked transfer the fennel to a baking dish and sprinkle with parmesan. Grill for a minute under a grill until golden brown.
Packed full of fibre for a healthy digestive system, plus loads of vitamins and minerals, see why Kestrel potatoes are a healthy, nutritious choice.
How to cook
Mashed, roasted, boiled or fried – discover the many ways you can cook a Kestrel.