Skillet Potatoes and Fennel Recipe
This Skillet Potatoes and Fennel recipe is a quick and easy veggie side dish that you’re going to love. Parboiled for creaminess and seared in cast iron for extra crispiness and flavor, these veg are topped with a bright and herby chermoula sauce.
Ingredients
Skillet Veggies
- 8-10 creamer potatoes, halved (about 12-14 oz)
- 2 fennel bulbs, cut into wedges
- ½ red onion, cut into wedges
- 2 to 3 tbsp olive oil
- Salt, to taste
Chermoula
- ½ cup parsley, minced
- ½ cup cilantro, minced
- Zest of 1 lemon
- Juice of 1 lemon, about 2 tbsp
- ¼ tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp red pepper flakes
- ¼ cup olive oil
- ¼ tsp salt
- ⅛ tsp black pepper
Instructions
- Place the potatoes in a pot with salted water. Bring the water to a boil, then add the fennel and cook for about 7 minutes.8-10 creamer potatoes, 2 fennel bulbs
- Drain the water and shake off any excess. Add the parboiled potatoes and fennel and half of a red onion to a heated cast iron pan with 2 to 3 tablespoons of olive oil. Season with salt and cook for 10 to 15 minutes until the veggies are roasted and browned in color.8-10 creamer potatoes, 2 fennel bulbs, ½ red onion, 2 to 3 tbsp olive oil, Salt
- Make the chermoula by mixing together the herbs, spices, lemon, and olive oil. Drizzle the chermoula over the cooked vegetables.½ cup parsley, ½ cup cilantro, Zest of 1 lemon, Juice of 1 lemon, ¼ tsp garlic powder, ½ tsp smoked paprika, ¼ tsp red pepper flakes, ¼ cup olive oil, ¼ tsp salt, ⅛ tsp black pepper