This recipe is originally by Thomas Keller. Brody spotted it in Food and Wine magazine, and here is how we made it.
1/2 cup extra virgin olive oil
2 thyme sprigs
2 garlic cloves
2 medium Yukon Gold potatoes, peeled and cut into 1/2 inch dice
Salt & Pepper
1 fennel bulb, cut into 1/4 inch dice (keep the fronds to use as garnish)
1 medium red onion, diced
1 medium red bell pepper, diced
2 tablespoons red wine vinegar
Start by getting all of your chopping out of the way. You will be using the garlic, thyme, and potatoes first. Then the diced onion, pepper, and fennel.
In a saucepan, combine the oil, thyme, and garlic (keep the garlic whole- don’t chop it!) Add the potatoes and heat them slowly until they start to sizzle. Cook for about 5 minutes, and then remove from the heat. They won’t be cooked all the way at this point, so don’t worry. Let it cool a little bit, and then use a slotted spoon to transfer the potatoes to another plate. Season them with salt. Take the garlic and the thyme sprigs out of the oil, and reserve the garlicky, thymey oil, leaving a little bit still in the pan for the next step.
Add the onion, fennel, and pepper to the pan.
Season with salt and cover. Cook on a low heat for about 10 minutes and stir occasionally. Uncover when vegetables are softened and look like this.
Pour in the vinegar and cook until evaporated. Then take the vegetables out of the pan.
Add some of the reserve oil to the pan and get it hot. Add the potatoes and crisp them up! After about 5 minutes and the potatoes are getting golden, get all of the vegetables back in the pan. Heat that through for a couple of minutes and then you are done!!
We garnished it with the fennel fronds and a fried egg. And coffee.
Close up shot.
How beautiful is that breakfast?!?!