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.

Author: Cooking with Conks

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 6 Servings

Calories: 209 kcal per serving

Ingredients

9 - creamer potatoes
2 bulbs - fennel
½ - red onion
2 tablespoons - olive oil
Salt
½ cup - parsley
½ cup - cilantro
1 - lemon
¼ tsp - garlic powder
½ tsp - smoked paprika
¼ tsp - red pepper flakes
¼ cup - olive oil
¼ tsp - salt
⅛ tsp - black pepper

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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