Photo: Jim Franco; Styling: Lydia DeGaris Pursell
Total Time
1 Hour 5 Mins
Yield
Makes 8 servings

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

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Fred35's Review

Mamameeah
December 12, 2010
I was planning to make these potatoes for Christmas dinner so I tried them last night to make sure they would be worthy of a special occasion. I followed the recipe to the letter and they just were not very good - bland, tasteless and only the potatoes on the very top were crispy. All of the seasoning was on the very top - if I made them again, which I am not planning to do, I would distribute the seasoning throughout. I am interested to hear from others who have made them.

TexasCook49's Review

TexasCook49
December 20, 2010
Agree with earlier reviewer. I made these as a dry run for Christmas dinner and was so glad I did. They were very bland, with no zing whatsoever. I followed the recipe to the letter, and I was very disappointed. Would not recommend.

julikolb's Review

julikolb
December 21, 2010
Excellent potatoes; I was reluctant to try the recipe after the other review, but the potatoes turned out great. I did use a cast iron skillet and topped the potatoes with 2 T. of butter (distributed evenly over the top) before baking. They were very good.

Mamameeah's Review

Fred35
December 26, 2010
I had to work with this recipe quite a bit after seeing the early reviews at one star. I added in finely chopped onion, and spread all the seasonings throughout the dish. I also added a bit of bacon drippings in with the oil for flavor as well. It was okay.