I doubt I will ever tire of the delicious pairing of fried onions and fried potatoes. Adding fennel to the mix, I’ve found, just increases the joy. This is a very adaptable recipe – do try one of the variations below. It’s also a great side dish to serve with simply cooked fish or chicken.
Serves 4
2 small-medium fennel bulbs
About 450g cooked potatoes
2–3 tablespoons sunflower, rapeseed or olive oil
1 onion, sliced from root to tip
1 garlic clove, chopped
Sea salt and freshly ground black pepper
Trim off the base and the top of the fennel, then slice the bulbs thinly, from top to bottom. Thickly slice the cooked potatoes.
Heat 2 tablespoons oil in a large, non-stick frying pan over a medium heat. Add the potato slices and cook briskly for 5 minutes or so until they start to take on a good, golden brown colour. Either remove the potatoes from the pan and set aside for a few minutes or, as I do, simply push them to the side of the pan.
Add a dash more oil to the pan, then the onion. Sauté for 5 minutes until softening. Add the fennel, stir to mix with the onion and cook for another 5 minutes or so, until the fennel starts to soften.
Now re-combine the potatoes with everything else in the pan and add a dash more oil if it is needed. Cook, stirring often, for another 5–10 minutes, until all the veg are deliciously golden brown and well caramelised in places, adding the garlic a few minutes before the end of cooking. Season with salt and pepper to taste and serve.
PLUS ONE/SWAPS Bacon is a great addition, or you can use it in place of the fennel for an equally delicious combination. Cut a few rashers into chunky strips and add to the pan before the onions.
ANOTHER TAKE Cook the onions and potatoes (fennel too, if you like) and add flakes of cooked mackerel right at the end. Scatter generously with chopped parsley before serving.