Sunday, February 21, 2010

Fennel Potatoes

The first time I cooked with fennel, I made a fennel soup and it was disastrous.  The second time I cooked with fennel I made these potatoes and they were delicious.  I'm hoping for more of the latter with future endeavors.  The fennel adds a slightly sweet and subtle anise (similar to licorice) flavor to the potatoes that pairs nicely with smaller tuber varieties, which are sweeter and more flavorful than their over-sized cousins from Idaho.

  • 1/2 lb. small yellow potatoes
  • 1 fennel bulb
  • Rosemary
  • Lemon zest
  1. Quarter the potatoes and throw them into a sauté pan with some extra virgin olive oil on medium-high heat
  2. Chop off the stems sprouting from the top of the fennel bulb along with the root connector on the bottom and peel off the outer layer
  3. Quarter the bulb then cut the quarters into 1/8" slices (you can also dice them if you prefer)
  4. Toss the fennel into the pan with some rosemary
  5. Salt and pepper to taste
  6. When potatoes are tender, toss with lemon zest and serve immediately

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