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Crispy Potatoes & Fennel with Creamy Lemon & Herb Dressing

Crispy Potatoes & Fennel with Creamy Lemon & Herb Dressing

By: Ames Starr

Try this dish as a refreshing alternative to your regular potato salad. It might not be the healthiest recipe, but it makes up for that by being incredibly delicious.


Servings

8

Prep time

Cook time

Recipe


Ingredients

  • 1 large fennel bulb, with fronds reserved, sliced into pieces ½cm thick
  • 1kg washed potatoes, sliced into discs about 1cm thick
  • Avocado or olive oil, for frying
  • Salt, to taste
  • ½ cup natural coconut yoghurt
  • Juice 1 lemon
  • A few sprigs each mint & dill, roughly chopped

Method


  • Place potatoes in a medium-large pot, cover with water and bring to the boil. Turn heat down and simmer until potatoes are soft enough to be pierced with a fork. Drain and allow to cool slightly.
  • In a large frying pan with a thin layer of oil, fry the fennel slices until crispy, turning with tongs as needed. You may need to add a little more oil as you go. Set aside on a plate with a paper towel.
  • Lay out the potatoes in the same pan with a little more oil and sprinkle with salt. Fry on a medium-high heat until crispy, turning as needed. If you need to fill more than 1 pan, set the cooked potatoes aside until they’re all done.
  • Toss fennel and potatoes together in a large salad bowl.
  • For the dressing, place yoghurt and lemon juice in a small bowl. Add herbs and stir through.
  • For the dressing, place yoghurt and lemon juice in a small bowl. Add herbs and stir through.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Ames Starr

Ames Starr

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