Roasted potato and fennel hash

8 servings

Ingredients

Quantity Ingredient
2 pounds Small red potatoes,
Unpeeled, sliced 1/2\" thick
1 tablespoon Olive oil
Salt and pepper
3 mediums Fennel bulbs,
Trimmed cored,
Thinly sliced crosswise
1 tablespoon Thyme, finely chopped
2 tablespoons Parsley, coarsely chopped

Directions

1. Preheat the oven to 425 F. Spread the potato slices in a single layer on 2 lightly oiled baking sheets. Drizzle with the olive oil and season with salt and pepper. Roast for about 45 min, turning occasionally, until browned and crisp.

2. Meanwhile, melt the butter in a large skillet. Add the fennel and cook over moderate heat, stirring often, until tender, about 15 min.

Stir in the thyme.

3. Just before serving, add the potatoes and parsley to the fennel and stir quickly over high heat until warmed through. Season with salt and pepper and serve.

Food and Wine

January 1995

Submitted By DIANE LAZARUS On 12-26-95

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