Rosemary – fennel – potatoes from the pan

Ingredients for 4 servings:

• 500 g potato(s), waxy
• 1 bulb(s) fennel, large, diced
• 3 sprigs rosemary, fresh, finely chopped
• 1 m.-large shallot(s), finely diced
• 4 clove(s) garlic, fresh, finely chopped
• n. B. salt and pepper, freshly ground
• 2 tsp sugar, brown (cane sugar)
• 200 ml olive oil, virgin
• e.g. rosemary (branches) as decoration

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Mediterranean side dish to fried/grilled fish, meat and poultry

First, peel the potatoes and boil them in salted water for about 15 minutes. Drain the potatoes and let them cool enough to allow them to continue cooking without blisters. Then dice them. In the meantime, wash and trim the fennel and dice it. Strip the rosemary from the stems and chop very finely. Peel and finely dice the shallots and garlic. Heat the olive oil in a large pan until very hot. Add one diced potato to the pan. As soon as the diced potato makes a noticeable frying noise, add the remaining diced potatoes with the shallots and garlic and fry over high heat for 10 minutes, stirring frequently. Then add the fennel and rosemary and sprinkle everything with the sugar. Fry in the pan for another 10 to 15 minutes over medium heat, stirring occasionally. When the potatoes have taken on a nice brown color all over, season with sea salt and freshly ground pepper. To serve, remove the potatoes from the pan with a slotted spoon and drain any excess oil. Place them on plates and garnish with a fresh rosemary sprig, if desired.