Jamie Oliver Just Shared a One-Pan Veggie Side Dish That Uses Only 5 Ingredients

Known earliest from his 1999 BBC cooking show The Naked Chef, Jamie Oliver knows a thing or two about creating delicious recipes. To this day, he’s still a growing British restaurateur who’s sold millions of copies of his several cookbooks. So, we were thrilled when Oliver uploaded a video to Instagram last week featuring a mouthwatering veggie side dish we want on our dinner tables ASAP.

Featured in Oliver’s video was his Potatoes and Artichoke Al Forno, al forno indicating it’s an oven-baked recipe. According to Oliver, “It couldn’t be quicker to put together.” And the ingredients list is short, too. The only five ingredients you need (not counting salt, pepper and water) are baby new potatoes, artichokes, fennel, double cream and parmesan. Plus, to make this creamy, aromatic side, everything gets mixed together right in the baking dish—now that’s easy!

Luckily for you, we have everything you need to know on how to make Jamie Oliver’s Potatoes and Artichoke Al Forno right here. Read on for the scoop.

First, preheat your oven to 400ºF. Start with 2 pounds of baby new potatoes, slicing any larger potatoes (wider than an inch) into halves. Drop all the potatoes into a 9-by-13-inch baking dish.

Next, you’ll work with 1 bulb of fennel. Fennel is an aromatic vegetable that’s rich in heart-healthy nutrients like calcium, potassium and fiber. Just as Oliver passionately explained, “It’s amazing, grated or shaven in salads. You can roast it, boil it, smash it, [or] grill it, but we’re gonna roast it in this bake today.” As fennel bakes, it takes a flavor turn from pungent and aniseedy to perfectly sweet. To cut fennel, use a chef’s knife to first separate the stalks from the bulb. Pull the fronds (the little leafy bits) off and save them in a bowl of water to use as garnish later. Then, finely slice the stalk into small pieces and add them to the baking dish. For the bulb, Oliver said to slice it into round cross sections about a ¼-inch thick. Throw those slices directly into the baking dish, too.

The third ingredient you’ll work with is 1 10-ounce jar of artichoke hearts. You want to be sure you’re using the kind stored in oil because Oliver uses about 2 tablespoons of that artichoke-infused oil in this recipe. If the artichoke hearts are in halves, quickly slice them in half again to form quarters before adding them to the baking dish.

At this point, Oliver tossed the potatoes, fennel, artichoke and artichoke oil in the baking dish together with a small pinch of salt and pepper. Then, he added just over 1 cup of water. As a helpful tip, be sure to pour the water in at the wall of the baking dish to prevent washing seasoning and oil off any of the ingredients. Cover tightly with foil and bake for one hour. 

Once that hour is up, remove the pan and the foil. To a small bowl, add 1/4 cup grated Parmesan and 1/2 cup double cream. Double cream is a dairy cream that’s higher in butterfat content than others. It’s trickier to find double cream in the U.S., so you can easily substitute in heavy cream, although it may not be as rich of a dish. Give that a good mix, and spoon the mixture over the top of the veggies. Lastly, grate an additional 1/4 cup of Parmesan directly over the top and bake uncovered for a final 20 minutes. When it’s finished, top it with the fennel fronds you set aside earlier.

In just a few easy steps, using five tasty ingredients, Jamie Oliver’s Potato and Asparagus Al Forno can be on the table ready to eat. And the best part is that you can prepare all the other dinner components while this side dish bakes in the oven. Oliver mentioned that it’s perfect alongside “anything you fancy, really!” While it rests fresh from the oven, we’d use the still-hot oven to roast up some of our delicious Pistachio-Crusted Halibut. Or, while the veggies bake, you can use the stove to make something like our Perfect Pan-Seared Chicken Breasts. 

Does this recipe have you falling in love with fennel? That’s no surprise to us! Try other sides like our Shaved Summer Squash Salad with Ricotta Salata & Charred Fennel with your favorite roast or barbecue. You can even incorporate the veggie into your entire meal with our One-Skillet Salmon with Fennel & Sun-Dried Tomato Couscous. It’s sure to be a hit!