Braised Fingerling Potatoes with Fennel, Olives, and Thyme
This rustic side dish is great with roasted lamb or pork.
3 Tbs. extra-virgin olive oil
3/4 lb. fingerling potatoes (7 or 8 medium), cut lengthwise into 1/4-inch-thick slices
1 small bulb fennel, trimmed and halved lengthwise, then cut lengthwise into 1/2-inch-thick slices
1 medium sweet onion, thinly sliced
1/2 cup lower-salt chicken broth
3 sprigs fresh thyme, plus 2 tsp. chopped fresh thyme for garnish
Kosher salt and freshly ground black pepper
1/4 cup pitted Niçoise olives
Heat the oven to 375°F.
Heat 1-1/2 Tbs. of the oil in a 10-inch straight-sided sauté pan over medium-high heat. Add the potatoes and 1/4 tsp. salt and cook, stirring occasionally, until the potatoes begin to brown, about 7 minutes. Transfer the potatoes to a plate.
Add the remaining 1-1/2 Tbs. oil and the fennel to the pan with a pinch of salt and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the onion to the pan and cook, stirring often, until starting to soften and lightly brown, 2 minutes more. Add the broth and bring to a boil. Gently nestle the potatoes into the fennel-onion mixture and add the thyme sprigs. Cover the pan and braise in the oven until the potatoes and fennel are tender, about 20 minutes.
Uncover the pan, add the olives, and continue to braise until most of the liquid has evaporated and the vegetables are meltingly tender, another 10 minutes. Remove from the oven, discard the thyme sprigs, and season to taste with salt and pepper. Garnish with the chopped thyme and serve.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 101
, pp. 23
September 3, 2009