Ingredients
- 1/2 lb. small yellow potatoes
- 1 fennel bulb
- Rosemary
- Lemon zest
Directions
- Quarter the potatoes and throw them into a sauté pan with some extra virgin olive oil on medium-high heat
- 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
- Quarter the bulb then cut the quarters into 1/8" slices (you can also dice them if you prefer)
- Toss the fennel into the pan with some rosemary
- Salt and pepper to taste
- When potatoes are tender, toss with lemon zest and serve immediately
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