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
Total:
Recipe from Southern Living

More From Southern Living

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. 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. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Crispy Potatoes with Fennel Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy