RecipesMagazine

Crispy Potatoes with Fennel

Crispy Potatoes with Fennel
Crispy Potatoes with Fennel is a gluten free, whole 30, and vegan side dish. This recipe makes 8 servings with 136 calories, 3g of protein, and 5g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 1 hour and 5 minutes. Head to the store and pick up salt, pepper, olive oil, and a few other things to make it today.

Instructions

1
Preheat oven to 47
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OvenOven
2
Rinse fennel thoroughly. Trim and discard root end of fennel bulb. Trim stalks from bulb, reserving fronds for another use. Thinly slice bulb.
Ingredients you will need
FennelFennel
3
Add oil to a 9-inch cast-iron skillet. Arrange half of potato slices in skillet.
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PotatoPotato
Cooking OilCooking Oil
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Frying PanFrying Pan
4
Layer with fennel slices and remaining potatoes.
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PotatoPotato
FennelFennel
5
Sprinkle with thyme, salt, and pepper. Cover with aluminum foil.
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PepperPepper
ThymeThyme
SaltSalt
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Aluminum FoilAluminum Foil
6
Bake at 475 for 35 minutes. Uncover and bake 15 more minutes or until vegetables are browned.
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VegetableVegetable
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OvenOven
7
Serve hot or at room temperature. If desired, transfer to serving bowl.
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BowlBowl
DifficultyHard
Ready In1 h, 5 m.
Servings8
Health Score9
Dairy FreeGluten FreeVeganVegetarian
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
Dish TypesSide Dish
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