From the Cook
From the Cook
From the Cook
From the Cook
1/5
Instructions
1
Place the potatoes in a pot with salted water. Bring the water to a boil, then add the fennel and cook for about 7 minutes.
2
Drain the water and shake off any excess. Add the parboiled potatoes and fennel and half of a red onion to a heated cast iron pan with 2 to 3 tablespoons of olive oil. Season with salt and cook for 10 to 15 minutes until the veggies are roasted and browned in color.
3
Make the chermoula by mixing together the herbs, spices, lemon, and olive oil. Drizzle the chermoula over the cooked vegetables.
My Calorie Intake
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Tips & Tricks (5)
- Master the Parboil Timing ⏱️Parboil creamer potatoes for exactly 8-10 minutes until just fork-tender but still holding their shape; this ensures they crisp beautifully in the skillet without becoming mushy.
- Cast Iron Temperature is Critical 🍳Preheat your cast iron skillet for 3-4 minutes over medium-high heat until a drop of water sizzles immediately; this creates the crucial crust while keeping interiors creamy.
- Fennel Prep Prevents Bitterness 🔪Remove the tough fennel core completely and slice bulbs thinly and evenly; this reduces cooking time and eliminates the woody, bitter parts that can overpower the dish.
- Build the Chermoula Fresh 🌿Make the herb sauce within 15 minutes of serving by roughly chopping cilantro and parsley, then immediately tossing with lemon juice and olive oil to preserve vibrant color and prevent oxidation.
- Spice Blooming Technique 🌶️Toast the smoked paprika, garlic powder, and red pepper flakes in warm olive oil for 30 seconds before adding vegetables; this releases essential oils and deepens their flavor dramatically.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Gluten Free
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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