Crispy Potatoes with Fennel |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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These thinly sliced potatoes are the perfect side dish for a company-worthy meal. Ingredients:
1 fennel bulb |
3 tablespoons olive oil |
2 pounds red potatoes, thinly sliced |
2 teaspoons chopped fresh thyme |
1 1/2 teaspoons salt |
1/2 teaspoon pepper |
Directions:
1. Preheat oven to 475°. Rinse fennel thoroughly. Trim and discard root end of fennel bulb. Trim stalks from bulb, reserving fronds for another use. Thinly slice bulb.
2. Add oil to a 9-inch cast-iron skillet. Arrange half of potato slices in skillet. Layer with fennel slices and remaining potatoes. Sprinkle with thyme, salt, and pepper. Cover with aluminum foil.
3. Bake at 475° for 35 minutes. Uncover and bake 15 more minutes or until vegetables are browned. Serve hot or at room temperature. If desired, transfer to serving bowl.
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