Fennel Potatoes

The licorice flavor of fennel
compliments the earthy taste
of of the diced potatoes.
The texture here is not mashed,
but more like hashed potatoes.

Ingredients:
2 small fennel bulbs with fronds
2 tablespoons olive oil
1 1/2 pounds Yukon Gold potatoes,
peeled, cut into 1/2- to
3/4-inch cubes, patted dry
1/2 teaspoon fine sea salt
Freshly ground pepper
1 garlic clove, chopped
1/4 cup coarsely chopped fresh Italian parsley

Directions:
Cut fennel into 1/2-inch cubes
(there should be about 4 cups).
Finely chop enough fennel fronds
to measure 1/4 cup. Cook fennel
in boiling salted water
until just tender, 3 minutes.
Drain; set aside.
Heat 2 tablespoons oil in heavy
large skillet over medium heat.
Add potatoes. Cook until golden,
turning often, 20 to 25 minutes.
Using potato masher,
crush potatoes in skillet.
Add fennel, salt, and pepper.
Cook until fennel is golden,
stirring often, 2 to 3 minutes.
Add garlic and cook 2 minutes.
Stir in parsley. Serve hot.