You can never have enough potatoes, especially when they're perked up with fennel, which becomes so tender, it lends loads of moisture to the dish.
Recipe information
Total Time
35 min
Yield
Makes 4 to 6 side-dish servings
Ingredients
Preparation
Step 1
Chop enough fennel fronds to measure 2 tablespoons, then cut off and discard stalks from bulb. Quarter bulb lengthwise and core, then cut lengthwise into 1/4-inch-thick slices.
Step 2
Cook fennel, onion, pepper, and 1/2 teaspoon salt in oil in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until onion is softened, about 5 minutes.
Step 3
Meanwhile, cut potatoes crosswise into 1/4-inch-thick slices.
Step 4
Add potatoes and remaining 1/2 teaspoon salt to fennel mixture and cook, uncovered, stirring frequently, 3 minutes. Add water and cook, covered, stirring once, until potatoes are tender, 10 to 12 minutes more. Stir in fennel fronds before serving.
