From the Cook
From the Cook
From the Cook
From the Cook
1/5
Skillet Potatoes and Fennel
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Instructions
1
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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
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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
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Make the chermoula by mixing together the herbs, spices, lemon, and olive oil. Drizzle the chermoula over the cooked vegetables.
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Tips & Tricks (5)
- Parboil for Creamy Perfection 💦Par-boil the creamer potatoes for 5-7 minutes before skillet cooking to achieve a creamy interior while ensuring a crispy exterior.
- Cast Iron Crispiness Secret 🍳Preheat your cast iron skillet until it's smoking hot to guarantee a perfect golden-brown crust on the potatoes and fennel.
- Fennel Slicing Technique 🔪Slice fennel bulbs thinly and uniformly to ensure even cooking and maximize caramelization in the skillet.
- Herb Layering Strategy 🌿Chop cilantro and parsley just before serving and sprinkle in layers to distribute fresh herbal notes throughout the dish.
- Spice Bloom Trick 🌶️Toast smoked paprika and red pepper flakes briefly in the olive oil before adding other ingredients to intensify their flavor profile.
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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