Potatoes with Celery and Fennel

• 4 to 5 tablespoons extra virgin olive oil
• 14 ounces new potatoes, peeled or not
• 3 stalks celery
• 2 fennel bulbs
• 2 garlic cloves, crushed
• Salt and black pepper
• 4 sprigs mint, chopped coarsely
• 4 sprigs basil, chopped coarsely
• Juice of 1/2 to 1 lemon

1. In a large pan, put 2 tablespoons olive oil and the potatoes.
2. If large, cut the potatoes in half or in quarters.
3. Cut the celery into 3/4-inch pieces, and quarter the fennel bulbs and cut each quarter in half.
4. Place the celery and fennel on top of the potatoes.
5. Add the garlic, salt and pepper, and enough water to almost cover the green vegetables.
6. Bring to a boil and simmer, covered, for about 15 minutes.
7. Stir in the chopped mint and basil and cook, uncovered to reduce the liquid, for about 10 minutes, or until the vegetables are very tender.
8. Serve sprinkled with lemon juice and the remaining olive oil.
9. Add the peel of 1/2 a preserved lemon (see page 7) and about 12 green olives at the same time as the herbs.

extra virgin olive oil, potatoes, stalks celery, fennel bulbs, garlic, salt, mint, basil, lemon

Taken from www.epicurious.com/recipes/food/views/potatoes-with-celery-and-fennel-372970 (may not work)