If you want to prepare a side dish that is really delicious and tasty, but at the same time healthy and light, fennel and potatoes in the pan are definitely for you.
They are prepared in very little time, in twenty minutes they will be ready on the table!
At the end of cooking, I recommend adding a handful of grated Parmesan cheese and a handful of breadcrumbs that give this side dish an extra touch of flavor along with Taggiasca olives; but you can easily omit this step if you want to avoid ‘adding calories’ 😉
Before moving on to the description and VIDEO of this very easy RECIPE, here are some suggestions for other side dishes that might interest you:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients for preparing FENNEL AND POTATOES IN THE PAN
- 2 fennel (medium)
- 2 potatoes (medium)
- to taste Taggiasca olives
- 1 sprig rosemary
- 2 cloves garlic
- to taste extra virgin olive oil
- 1 glass water
- to taste grated Parmesan (about a handful)
- to taste breadcrumbs (about a handful)
- to taste salt
- to taste pepper (optional)
Tools
- Pan non-stick
- Lid
- Ladle wooden
Steps for preparing FENNEL AND POTATOES IN THE PAN
First, peel the potatoes and cut them into slices about a quarter-inch thick. Further cut in half the very large slices. Set aside for a moment.
Take the fennel, remove the waste, wash them, and cut them into slightly thicker slices than the potatoes.
Drizzle a non-stick pan with a little extra virgin olive oil, add the garlic without its skin and sauté for a few seconds; then pour in the fennel and potatoes, salt, pepper (optional), and cook for a few minutes, stirring occasionally, until potatoes and fennel are lightly browned.
At this point, add the rosemary, a scant glass of water, give it a stir then cover with the lid and let it cook for about 15 minutes or until the potatoes are fully cooked but not so much that they ‘crumble’ when stirred.
During cooking, check occasionally if more water is needed and give it a stir.
Just before turning off the stove, add a handful of grated Parmesan and a handful of breadcrumbs, let it brown for a couple of minutes gently stirring.
And here are your FENNEL AND POTATOES IN THE PAN ready!
When serving them, to give an extra touch of flavor to this tasty side dish, add Taggiasca olives to taste, you will see how delicious they are!
Tips and storage
To enrich and give a crunchy note to your side dish, you can also add some toasted pine nuts.
If you like spicy, you can add chili pepper at the beginning, sautéing it with the garlic.
If you don’t like garlic, you can easily replace it with some chopped onion.
Fennel and potatoes in the pan can be stored for a couple of days in the refrigerator covered with plastic wrap.
FAQ (Questions and Answers)
Can I also cook fennel and potatoes in the oven or in an air fryer?
Of course you can. Just place them in a baking dish after mixing them in a bowl with extra virgin olive oil, salt, pepper, breadcrumbs, and grated Parmesan cheese; and bake them at 350°F in a static oven for about 20-25 minutes, or in an air fryer at 330°F for about the same time.
