Crispy Potatoes with Fennel
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Updated Mar 6, 2014
These thinly sliced potatoes with fresh fennel flavor are the perfect side dish to accompany a roast dinner.
Crispy Potatoes with Fennel
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- Prep Time 15 min
- Total 1 hr 5 min
- Servings 8
- Ingredients 7
Ingredients
- 1 bulb fennel
- 3 tablespoons olive oil
- 2 lb small red potatoes, thinly sliced
- 2 teaspoons chopped fresh thyme leaves
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- Fresh thyme leaves, if desired
Instructions
-
Step1Heat oven to 475°F. Rinse fennel thoroughly. Trim and discard root end of fennel bulb. Trim stalks from fennel bulb, reserving fronds for another use. Thinly slice bulb.
-
Step2In 9-inch cast-iron skillet, heat oil over medium heat. Remove from heat. Arrange half of the potato slices in skillet. Layer with fennel slices and remaining potatoes. Sprinkle with chopped thyme, the salt and pepper. Cover with foil.
-
Step3Bake 35 minutes. Uncover; bake 15 minutes longer or until potatoes are lightly browned. Serve hot or at room temperature. Garnish with thyme leaves.
Nutrition
130
Calories
5g
Total Fat
3g
Protein
20g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 130
- Total Fat
- 5g
- 0%
- Saturated Fat
- 1/2g
- 0%
- Sodium
- 480mg
- 0%
- Total Carbohydrate
- 20g
- 0%
- Dietary Fiber
- 3g
- 0%
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1 Starch; 1 Fat;Carbohydrate Choice
1
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