John Myers
Spicy Potatoes in Fennel Pan
The perfect spicy potatoes in fennel pan recipe with a picture and simple step-by-step instructions.
- 3 middle Potatoes
- 0,5 Fennel bulb
- 1 Pointed peppers
- 1 Red Onion, halved and cut into strips
- 2 Garlic cloves, finely grated
- 1 Chilli pepper, cut into fine rings
- Black pepper from the mill
- Salt
- Oil
- 1 Sting Butter
- Peel the potatoes and cut into cubes with approx. Cut an edge length of 0.5 cm. Cut the pointed peppers into fine strips. Remove the fennel greens from the fennel and set aside. Then remove the stalk and then cut the fennel into fine strips.
- Heat some oil in a pan and fry the potato cubes in it. When they start to pull color – then add the peppers, fennel and chilli and continue to fry (turning) until the potatoes and vegetables are cooked through. Then add the onion and garlic and season well with pepper and salt and add about. Continue frying for 3 minutes while turning. Then add the butter, let it froth, toss everything once and add the fennel greens and then serve,
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