Crispy Potatoes with Fennel

By jeknudson

Do not use a traditional cookware skillet unless the skillet and handle are labeled oven safe to at least 475°.

Ingredients

• 1 fennel bulb
• 3 tablespoons olive oil
• 2 pounds red potatoes, thinly sliced
• 2 teaspoons chopped fresh thyme
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper

Preparation

Step 1

1. Preheat oven to 475°. Rinse fennel thoroughly. Trim and discard root end of fennel bulb. Trim stalks from bulb, reserving fronds for another use. Thinly slice bulb.

2. Add oil to a 9-inch cast-iron skillet. Arrange half of potato slices in skillet. Layer with fennel slices and remaining potatoes. Sprinkle with thyme, salt, and pepper. Cover with aluminum foil.

3. Bake at 475° for 35 minutes. Uncover and bake 15 more minutes or until vegetables are browned. Serve hot or at room temperature. If desired, transfer to serving bowl.