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Photo: Jim Franco; Styling: Lydia DeGaris Pursell Photo by: Photo: Jim Franco; Styling: Lydia DeGaris Pursell

Crispy Potatoes with Fennel

These thinly sliced potatoes are the perfect side dish for a company-worthy meal.

Southern Living DECEMBER 2010

  • Yield: Makes 8 servings
  • Total: 1 Hour, 5 Minutes


  • 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


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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Crispy Potatoes with Fennel Recipe