| Level: | Easy |
| Total: | 50 min |
| Prep: | 5 min |
| Cook: | 45 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 50 min |
| Prep: | 5 min |
| Cook: | 45 min |
| Yield: | 4 servings |
Ingredients
- 1 pound small fingerling potatoes
- 1 bulb fennel, cut into 1/4-inch wedges
- 1 small red onion, cut into 1/2-inch rings
- 3 cloves garlic, smashed
- 1 small thyme bundle
- 4 bay leaves
- 1 quart extra-virgin olive oil
- Kosher salt
- 1 bunch chives, finely chopped
Instructions
- In a medium saucepan combine the fingerlings, fennel, red onions, garlic, thyme and bay. Add olive oil to cover. Season with salt.
- Bring the pan to a medium heat and cook VERY gently for 45 minutes. Strain the veggies from the oil, reserving the oil for another use.
- Season the veggies with more salt if needed and garnish with the chives. Serve hot.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 2029 |
| Total Fat | 216 g |
| Saturated Fat | 30 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 958 mg |
| Serving Size | 1 of 4 servings |
| Calories | 2029 |
| Total Fat | 216 g |
| Saturated Fat | 30 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 958 mg |
Reviews
Made this several weeks ago. Didi not get the fennel flavor coming through much, but still delicious. The leftover olive oil has been in the fridge and used to make from eggs all the way to fish and tenderloin.
The potatoes captured all the nuances of the other ingredients. Very tasty and paired well with the steak, sauce and herbe breadcrumbs. The fennel still had an over powering flavor of licorice and went into the “thanks for coming” bowel. Looking forward to using this flavored olive oil in other recipes. We will make this again. Thanks Anne!
Amazing! Wonderful with the Skirt Steak. Will definitely make again.
It is a lot of olive oil, but worth it.
Amazing recipe! And the oil tastes fantastic afterwards!