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.
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.
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julikolb's Review
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.
TexasCook49's Review
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.
Fred35's Review
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.
Mamameeah's Review