Cast-Iron Skillet–Roasted Potatoes, Fennel, and Asparagus
By Faye YangPublished on March 5, 2024
Time
40 minutes
Yield
Serves 6 to 8
Ingredients
Before You Begin
You can use any color fingerling potatoes. You will need a 12-inch cast-iron skillet with a lid for this recipe. If your pan does not have a lid, you can use aluminum foil.
Instructions
- Toss potatoes, 3 tablespoons oil, and 1 teaspoon salt together in 12-inch cast-iron skillet. Arrange potatoes cut sides down in pan in single layer. Cover and cook potatoes, without moving them, over medium-low heat until bottoms are golden brown and paring knife inserted into potatoes meets no resistance, 15 to 20 minutes, adjusting heat as needed to avoid overbrowning potatoes before they are cooked through. Using spatula, transfer potatoes to plate, leaving remaining oil in skillet.
- Arrange fennel wedges cut sides down in skillet (pieces will overlap slightly; this is OK) and sprinkle with ½ teaspoon salt. Increase heat to medium-high; cover; and cook fennel, without moving it, until well browned on first sides, 3 to 4 minutes. Flip fennel and continue to cook, covered, stirring occasionally, until well browned on all sides, about 3 minutes longer. Transfer fennel to plate with potatoes.
- Add remaining 1 tablespoon oil to now-empty skillet. Add asparagus and sprinkle with ½ teaspoon salt. Cook over medium-high heat, stirring often, until asparagus is crisp-tender, about 5 minutes. Off heat, stir in potatoes, fennel, fennel fronds, lemon zest and juice, and remaining ½ teaspoon salt. Transfer vegetables to platter. Serve.
Time
40 minutesYield
Serves 6 to 8Ingredients
Ingredients
Ingredients
Why This Recipe Works
We wanted a versatile spring medley that could complement any holiday showstopper. A triad of vibrant vegetables—fingerling potatoes, fennel, and asparagus—did just the trick. To get the optimal cook on each vegetable, we used a cast-iron skillet for a fully stovetop method. We halved the potatoes and started them cut sides down in a cold pan, cooking them low and slow with the lid on for even browning while the water they released steamed them through to tenderness. We removed the potatoes from the pan and laid in the fennel; we stirred the fennel occasionally while cooking with the lid on to allow the wedges to caramelize on multiple sides while becoming soft and succulent. After removing the fennel from the skillet, we cooked the asparagus spears on medium-high heat to keep them tender and crisp. At the end we recombined everything and stirred in lemon zest and juice and fennel fronds to add bright citrusy notes for a delectable spring side.
Before You Begin
You can use any color fingerling potatoes. You will need a 12-inch cast-iron skillet with a lid for this recipe. If your pan does not have a lid, you can use aluminum foil.
Instructions
- Toss potatoes, 3 tablespoons oil, and 1 teaspoon salt together in 12-inch cast-iron skillet. Arrange potatoes cut sides down in pan in single layer. Cover and cook potatoes, without moving them, over medium-low heat until bottoms are golden brown and paring knife inserted into potatoes meets no resistance, 15 to 20 minutes, adjusting heat as needed to avoid overbrowning potatoes before they are cooked through. Using spatula, transfer potatoes to plate, leaving remaining oil in skillet.
- Arrange fennel wedges cut sides down in skillet (pieces will overlap slightly; this is OK) and sprinkle with ½ teaspoon salt. Increase heat to medium-high; cover; and cook fennel, without moving it, until well browned on first sides, 3 to 4 minutes. Flip fennel and continue to cook, covered, stirring occasionally, until well browned on all sides, about 3 minutes longer. Transfer fennel to plate with potatoes.
- Add remaining 1 tablespoon oil to now-empty skillet. Add asparagus and sprinkle with ½ teaspoon salt. Cook over medium-high heat, stirring often, until asparagus is crisp-tender, about 5 minutes. Off heat, stir in potatoes, fennel, fennel fronds, lemon zest and juice, and remaining ½ teaspoon salt. Transfer vegetables to platter. Serve.
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