Small Potatoes

Cut’s Like Butter.  I love this expression.  Every cook needs a great chef’s knife. Nothing fancy, but a sharp, everyday knife that can cut a potato like butter. I went to Sur La Table last weekend since I wanted to upgrade my 10 year old knife.  In the store, there was a huge butcher block, a big bowl of apples, and what seemed like an endless supply of knives to try out.

After chopping up a storm and sampling about 12 knives, I ended up with a Wusthof® Classic Ikon Chefs� Knifeand haven’t turned back since.
Wusthof® Classic Ikon Chefs� KnifeI picked the knife squarely because I loved the size, loved the weight, loved the handle.  I felt like I was in total control of it while chopping.  No crazy ninja like moves coming out of me with this in my hand!  I had also read and heard that Wusthof is such great quality and long lasting so I decided to take the plunge.

When I got home, I put the knife to the ultimate test of the toughest vegetables I could think of: sweet potatoes, fennel and onion.potato1

Again, the Wusthof® Classic Ikon Chefs� Knife cut the vegetables so easily!  The knife killed it! My practice chopping sessions resulted in a pile of diced sweet potatoes,  fennel and onion that I now needed to figure out what to do with.  So guess what?  I made a sweet potato, fennel and onion hash.  Brilliant! I tricked out this hash with some Ras Al Hanout that I picked up at Trader Joe’s for some added kick.


Ras el hanout or Rass el hanout is a spice mix from North Africa comprised of oriander , cayenne pepper, cinnamon, cumin, spearmint, chili, giner, allspice, black pepper, cardamom, and cloves.


The spice smells and tastes very similar to the Indian spice garam masala and adds a delicious earthy, slightly smoky flavor to any dish.  (Also, This spice is great since it adds a TON of flavor with very little calories!).

p5Overall, the chopping experiment with my new Wusthof® Classic Ikon Chefs� Knife turned out great, and I got a delicious hash side dish out of it!  Success!  TIP: I cooked this dish in a Lodge Logic�� Skillet.  This dish went right from stovetop to oven in a flash AND created a beautiful crust on the potatoes and Fennel!  ENJOY!


Wusthof® Classic Ikon Chefs� Knife

Wusthof® Classic Ikon Chefs� Knife

Lodge Logic�� Skillet
Lodge Logic�� Skillet
Get your own Wusthof Classic Ikon Chefs Knife and Lodge Cast Iron Skillet for yourself by clicking the iinks above at

Sweet Potato and Fennnel Hash with Ras al Hanout

Category: Lodge Cast Iron Pan, Wusthof Classic Ikon Chef's Knife

Sweet Potato and Fennnel Hash with Ras al Hanout


  • 3 medium sweet potatoes, washed and scrubbed, skin on
  • 1 fennel bulb
  • 1/2 of a medium onion
  • 2 tbs of butter, cut into chunks
  • 2 tsp of sunflower oil
  • 1 tsp of Ras al Hanout
  • 2 tsp of chopped parsley
  • Pinch of Salt and Pepper


  1. Heat oven to 425 degrees
  2. Chop the sweet potatoes into 1 in cubes.
  3. Slice the Fennel in 1 cm slices.
  4. Chop Onion into 1 in chunks.
  5. Heat sunflower oil in the cast iron skillet over medium high heat.
  6. Add the onion and fennel to the pan and stir for about 2 minutes
  7. Add in the sweet potatoes, salt, pepper and ras al hanout until blended.
  8. Remove from heat and add chunks of butter to the pan.
  9. Add the pan to the oven and roast for about 25 minutes, stirring gently occasionally, until potatoes are tender. Remove from stove and top with chopped parsley.
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