This is great with a fried egg.
Recipe information
Yield
Makes 6 servings
Ingredients
2 small fennel bulbs with fronds
2 tablespoons olive oil
1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/2-to 3/4-inch cubes, patted dry
1/2 teaspoon fine sea salt
Freshly ground pepper
1 garlic clove, chopped
1/4 cup coarsely chopped fresh Italian parsley
Preparation
Step 1
Cut fennel into 1/2-inch cubes (there should be about 4 scant cups). Finely chop enough fennel fronds to measure 1/4 cup. Cook fennel in boiling salted water until just tender, 3 minutes. Drain; set aside.
Step 2
Heat 2 tablespoons oil in heavy large nonstick skillet over medium heat. Add potatoes. Cook until golden and crisp, turning often, 20 to 25 minutes. Using potato masher, crush potatoes in skillet. Add fennel, salt, and pepper. Cook until fennel is golden, stirring often, 2 to 3 minutes. Add garlic and cook 2 minutes. Stir in parsley. Serve hot.
Nutrition Per Serving
Per serving: 173.2 kcal calories
37.8% calories from fat
7.3 g fat
1.0 g saturated fat
0 mg cholesterol
25.5 g carbohydrates
4.3 g dietary fiber
1.0 g total sugars
21.3 g net carbohydrates
2.9 g protein
#### Nutritional analysis provided by Bon Appétit
