Step 1
Cut the potato into 1.5cm dice and boil until tender, 10-12 minutes. Drain and set aside, but reserve 2 tablespoons of the starchy cooking water.
Step 2
Prepare the fennel by slicing off the stems and fronds and setting them aside. Cut the bulb in half vertically, remove the core and slice thinly. Slice the stems, pick and wash the fronds, and set the stems and fronds aside separately.
Step 3
Add 1 tablespoon of oil to a seasoned wok, large cast-iron pot or non-stick frying pan and heat until smoking. Add the sliced fennel bulb, and caramelise all over (3-4 minutes). Remove from the pan and set aside.
Step 4
Add another tablespoon of oil to the pan and heat to a shimmer over medium heat, then add the garlic, spring onion and smoked paprika. Stir-fry until the garlic and onion are softened and fragrant, about 2 minutes.
Step 5
Add the cooked potatoes, along with the reserved cooking water, to the pan and, using a wooden spoon or spatula, start stir-frying the potatoes, crushing them as you go. The heat should be high enough that the oil is sizzling. You’re looking for textural contrast, so don’t worry about mashing the potatoes until smooth.
Step 6
Add the remaining tablespoon of oil to the pan and continue frying the potatoes for 2-3 minutes. This will prevent them from becoming a gluey mess. Add the salt, caramelised fennel, the sliced fennel stems and a few turns of black pepper. Stir-fry for another 10-15 seconds and taste, adjusting with salt and pepper if necessary. Transfer to a plate in a nice mound, top with the fennel fronds and as much chilli oil as you like.
