- VE
- VN
- GF
- LC
Skillet Potatoes and Fennel
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.
Ingredients
Skillet Veggies
Chermoula
Instructions
- Step 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.
- Step 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.
- Step 3
Make the chermoula by mixing together the herbs, spices, lemon, and olive oil. Drizzle the chermoula over the cooked vegetables.
Tips & Tricks
Per serving
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