Active Time

　　15 min

　　Total Time

　　35 min

　　You can never have enough potatoes, especially when they're perked up with fennel, which becomes so tender, it lends loads of moisture to the dish.

　　

Ingredients

Makes 4 to 6 side-dish servings

　　1 large fennel bulb (sometimes called anise) with fronds

　　1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices (2 cups)

　　1/4 teaspoon black pepper

　　1 teaspoon salt

　　3 tablespoons extra-virgin olive oil

　　1 lb red boiling potatoes

　　1/2 cup water

　　

Step 1

Chop enough fennel fronds to measure 2 tablespoons, then cut off and discard stalks from bulb. Quarter bulb lengthwise and core, then cut lengthwise into 1/4-inch-thick slices.

　　

Step 2

Cook fennel, onion, pepper, and 1/2 teaspoon salt in oil in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until onion is softened, about 5 minutes.

　　

Step 3

Meanwhile, cut potatoes crosswise into 1/4-inch-thick slices.

　　

Step 4

Add potatoes and remaining 1/2 teaspoon salt to fennel mixture and cook, uncovered, stirring frequently, 3 minutes. Add water and cook, covered, stirring once, until potatoes are tender, 10 to 12 minutes more. Stir in fennel fronds before serving.