Crispy Potatoes with Fennel

Photo: Jim Franco; Styling: Lydia DeGaris Pursell
These thinly sliced potatoes are the perfect side dish for a company-worthy meal.

Yield:

Makes 8 servings

Recipe from

Recipe Time

Total: 1 Hour, 5 Minutes

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

Preparation

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.

Note:

December 2010