Cook the potatoes in a large saucepan of boiling water for 30 minutes or until tender. Drain and, when cool enough to handle, peel and thinly slice.
Meanwhile, cut off the fennel stalks and fronds. Finely chop 1/4 cup of the fronds and reserve; discard the stalks. Cut the bulb in half lengthways and thinly slice crossways. Put aside.
Heat the oil in a large nonstick frying pan over moderate heat. Add the onions and cook for 12 minutes or until the onions are golden brown. Add the garlic and cook for one minute more.
Add the sliced fennel to the pan and cook, stirring, for 10 minutes or until crisp-tender. Add the potatoes, sprinkle with salt and pepper, and cook, stirring frequently, for 10 minutes or until the potatoes and fennel are tender. Stir in the chopped fennel fronds and serve.
Did you know?
Recipes that call for fennel sometimes suggest celery as an alternative, but the nutritional difference is significant. Although they're similar in texture, fennel has considerably more fibre. Fennel also provides more potassium, vitamin C and folate than celery.