Recipe information
Yield
6 Servings
Ingredients
2
small fennel bulbs with fronds
2
tablespoons olive oil
1
1/2 pounds Yukon Gold potatoes, peeled, cut into 1/2- to 3/4-inch cubes, patted dry
1
/2 teaspoon fine sea salt
Freshly ground pepper
1
garlic clove, chopped
1
/4 cup coarsely chopped fresh Italian parsley
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Preparation
Step 1
Cut fennel into 1/2-inch cubes (there should be about 4 scant cups). Finely chop enough fennel fronds to measure 1/4 cup. Cook fennel in boiling salted water until just tender, 3 minutes. Drain; set aside.
Step 2
Heat 2 tablespoons oil in heavy large nonstick skillet over medium heat. Add potatoes. Cook until golden and crisp, turning often, 20 to 25 minutes. Using potato masher, crush potatoes in skillet. Add fennel, salt, and pepper. Cook until fennel is golden, stirring often, 2 to 3 minutes. Add garlic and cook 2 minutes. Stir in parsley. Serve hot.
Nutrition Per Serving
One serving contains the following: Calories (kcal) 173.2 %Calories from Fat 37.8 Fat (g) 7.3 Saturated Fat (g) 1.0 Cholesterol (mg) 0 Carbohydrates (g) 25.5 Dietary Fiber (g) 4.3 Total Sugars (g) 1.0 Net Carbs (g) 21.3 Protein (g) 2.9