Anchovy Braised Potatoes and Fennel

Anchovy Braised Potatoes and Fennel


Anchovy Braised Potatoes and Fennel

Anchovy Braised Potatoes and Fennel

A savory delight!
Prep Time 5 minutes
Cook Time 45 minutes
Course Side Dish
Cuisine American


  • 1 medium onion, thinly sliced
  • 1 medium-large bulb fennel, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 2 oz anchovy filets in olive oil
  • 1 ½-2 lbs baby potatoes
  • 6 cups beef stock OR chicken or vegetable stock
  • 1 teaspoon Italian seasoning I like the kind with a built-in grinder that included peppers
  • 1-2 tablespoons nonpareil capers
  • juice and zest of 1 lemon
  • freshly ground black pepper


  • In a large, deep skillet or pan with a lid, sauté the onion, fennel, garlic, and anchovy in butter/olive oil until the onion starts to soften and the anchovy breaks up. Add the potatoes in a single layer.
  • Add remaining ingredients, cover, and bring to a boil. Cook for about 10 minutes or until the potatoes are tender.
  • Uncover, reduce heat slightly and continue to cook until the liquid has evaporated about 10-15 minutes. Continue to cook until the potatoes brown on the bottom to your taste.
  • Serve with leftover fronds if desired.

Long-time readers of Coconut & Lime know how much I dislike making multiple side dishes, especially on weeknights. Instead, I try to create dishes like this that play double duty. This recipe is a riff on the French classic Pommes Fondant but slightly less fuss– I use whole baby potatoes rather than peel and trim whole standard-sized potatoes–and with more aromatics and vegetables added in for flavor but you still get the meltingly tender, flavor-infused potatoes present in the original. The fennel mellows and caramelizes with the onion and the potatoes are simply a real joy to eat. The anchovies provide a deep savory note and richness that really can’t be paralleled.

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