Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Braised Fingerling Potatoes with Fennel, Olives, and Thyme

Scott Phillips

Servings: four.

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

Nutritional Information

  • Calories (kcal) : 210
  • Fat Calories (kcal): 120
  • Fat (g): 13
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 0
  • Sodium (mg): 290
  • Carbohydrates (g): 22
  • Fiber (g): 4
  • Protein (g): 4


  • 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.


Rate or Review

Reviews (1 review)

  • chitownguy | 10/03/2009

    Yum, yum, these are wonderful

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial