Deborah's Fried Potatoes and Fennel


While working together in the farmstand the other day, Deborah told Heather about her favorite fennel and potato dish. Heather just knew she had to share it with you-all. Serves 6.

2# Potatoes
2 bulbs fennel
2-3 Tbsp oil
2 garlic scapes
salt & pepper

Slice potatoes into thin rounds. Trim the ends and the stems from fennel; cut the bulb into thin julienne. Heat oil in a large skillet and sauté the potatoes with fennel, garlic, salt & pepper until golden brown.

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