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Categories:
extra-virgin olive oil thyme garlic potatoes salt fennel bulb red onion red bell pepper red wine vinegar
Viewed: 106 - Published at: 7 years agoIngredients
- 1 cup extra-virgin olive oil
- 2 thyme sprigs
- 1 garlic clove
- 3/4 pound Yukon Gold potatoes, peeled and cut into 1/2-inch dice
- Salt
- 1 fennel bulb, cut into 1/4-inch dice, fronds reserved for garnish
- 1 medium red onion, diced
- 1 medium red bell pepper, diced
- 2 tablespoons red wine vinegar
Method
- In a saucepan, combine the oil, thyme and garlic.
- Add the potatoes and heat slowly until they begin to sizzle.
- Cook over moderate heat until the potatoes are barely cooked, 5 minutes.
- Remove from the heat and let stand for 10 minutes.
- Using a slotted spoon, transfer the potatoes to a plate and season with salt.
- Discard the garlic and thyme; reserve the oil.
- Transfer 2 tablespoons of the reserved oil to a large skillet.
- Add the fennel, onion and red pepper and season with salt.
- Cover and cook over low heat, stirring, until the vegetables are softened, 10 minutes.
- Add the vinegar and cook until evaporated, 2 minutes.
- Scrape the vegetables into a bowl.
- Wipe out the skillet.
- Add 2 tablespoons of the reserved oil and heat until shimmering.
- Add the blanched potatoes and cook over moderately high heat, stirring once or twice, until crisp, 5 minutes.
- Return all of the vegetables to the skillet and cook over moderately high heat, stirring, for 2 minutes.
- Season with salt.
- Transfer the vegetables to a bowl, garnish with fennel fronds and serve.
