Crispy Potatoes with Fennel

By t1bishop

great side

Ingredients

• 1 fennel bulb
• 3 Tbsp. olive oil
• 2 lb. red potatoes, thinly sliced
• 2 tsp. chopped fresh thyme
• 1 1/4 tsp. salt
• 1/2 tsp. 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 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 .