Braised Fingerling Potatoes with Fennel, Olives, and Thyme

Braised Fingerling Potatoes with Fennel, Olives, and Thyme
Photo by Scott Phillips

Ingredients

  • ½ cup lower-salt chicken broth
  • ¼ cup pitted Niçoise olives
  • 3 sprigs fresh thyme, plus 2 tsp. chopped fresh thyme for garnish
  • Kosher salt and freshly ground black pepper
  • 1 medium sweet onion, thinly sliced
  • ¾ lb. fingerling potatoes (7 or 8 medium), cut lengthwise into ¼-inch-thick slices
  • 3 Tbs. extra-virgin olive oil
  • + 1 more ingredients
    • 1 small bulb fennel, trimmed and halved lengthwise, then cut lengthwise into ½-inch-thick slices

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. ...

View full recipe at Fine Cooking

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