Roasted Potato And Fennel Hash Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Small red potatoes,
Trimmed cored,
Unpeeled, sliced 1/2" thick
Thinly sliced crosswise,
1 tbsp: Olive oil,
1 tbsp: Thyme, finely chopped
Salt and pepper,
2 tbsp: Parsley, coarsely chopped
3 medium: Fennel bulbs,
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Potatoes