Rosemary – Fennel – Potatoes from Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g potato (s), waxy
- 1 tuber fennel, large, diced
- 3 sprigs rosemary, fresher, finely chopped
- 1 medium shallot (s), finely diced
- 4 cloves garlic, fresher, finely chopped
- Salt and pepper, freshly ground
- 2 teaspoons sugar, brown (cane sugar)
- 200 ml olive oil, virgin
- rosemary, (twigs) as decoration
Print Recipe
Pin Recipe Instructions
- First, the potatoes are peeled and boiled in salted water for about 15 minutes. Drain the potatoes and let them cool down to the point where you can use them without blistering your fingers. Then cut into cubes.
- In the meantime, the fennel is washed, cleaned and also cut into cubes. Strip the rosemary from the stems and cut very finely. Peel the shallots and the garlic and dice very finely.
- Now heat up the olive oil in a large pan. Add 1 potato cubes to the pan. As soon as the cube makes a clear roasting noise, add the remaining potato cubes with shallots and garlic and sear for 10 minutes over high heat, turning frequently. Then add the fennel and rosemary and sprinkle everything with the sugar. Fry in the pan over medium heat for another 10 to 15 minutes, stirring occasionally.
- When the potatoes have taken on a nice color all around, season with sea salt and freshly ground pepper to taste.
- To serve, remove the potatoes from the pan with the slotted spoon and let the excess oil drain off. Place on the plates and decorate with a sprig of fresh rosemary if necessary.
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