- 500g new potatoes, halved, or desiree potatoes, sliced
- 1 onion, sliced
- 2 tbsp fennel seeds
- Zest of 1 lime
- 1 heaped tsp vegetable bouillon stock powder (reduced salt)
- 50ml water
- 4 duck eggs (more if hungry)
Pre-heat the oven to 140C. Dry roast the fennel seeds and lime zest on a baking tray. Remove from the oven and turn up the heat to 230C.
Oil a large oven tray (with raised sides), scatter over the potatoes and drizzle with olive oil. Scatter over the fennel seeds and onion slices, then splash with the water. Place in the oven and cook for 20-30 mins – depending on your potatoes you may need longer.
Fry the duck eggs and serve with the potatoes.