Name: Skillet Potatoes and Fennel
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 Servings
Cuisine: American

Cooking with Conks Verified

February 4, 2026

This homemade Skillet Potatoes and Fennel recipe is a quick and easy veggie side dish that you’re going to love. Parboiled for creaminess and seared in cast iron for extra crispiness and flavor, these veg are ultimately topped with a bright and herby chermoula sauce. The result is a dish that tastes super hearty and fresh and anything but boring.

From the Cook

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Skillet Potatoes and Fennel

Cooking with Conks Verified

Ingredients

Warning0 allergens identified

Instructions

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Instructions

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.

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.

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.

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About the Cook

Cooking with Conks

We’re Rachel & Emily Conklin (“Conks” for short), sisters, lifelong foodies, and the voices behind Cooking with Conks. We grew up in Southern California, surrounded by bold flavors, big family meals, and the kind of kitchen chaos that turns into inside jokes