Roasted potato and fennel hash
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Small red potatoes, |
| Unpeeled, sliced 1/2\" thick | ||
| 1 | tablespoon | Olive oil |
| Salt and pepper | ||
| 3 | mediums | Fennel bulbs, |
| Trimmed cored, | ||
| Thinly sliced crosswise | ||
| 1 | tablespoon | Thyme, finely chopped |
| 2 | tablespoons | Parsley, coarsely chopped |
Directions
1. Preheat the oven to 425 F. Spread the potato slices in a single layer on 2 lightly oiled baking sheets. Drizzle with the olive oil and season with salt and pepper. Roast for about 45 min, turning occasionally, until browned and crisp.
2. Meanwhile, melt the butter in a large skillet. Add the fennel and cook over moderate heat, stirring often, until tender, about 15 min.
Stir in the thyme.
3. Just before serving, add the potatoes and parsley to the fennel and stir quickly over high heat until warmed through. Season with salt and pepper and serve.
Food and Wine
January 1995
Submitted By DIANE LAZARUS On 12-26-95