Crispy squashed baby roasties
- Cassie Best
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Serves 6
Easy
Prep: 5 mins
Cook: 55 mins
A star rating of 4.9 out of 5.9 ratingsRate
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Fennel seeds and flaky sea salt give these roasted new potatoes a crispy, flavoursome finish
Freezable
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
- 1kg small salad or new potato
- 4 tbsp olive oil
- 2 tsp fennel seed
- 1 tbsp flaky sea salt
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Nutrition: per serving
-
kcal183
-
fat8g
low
-
saturates1g
-
carbs25g
-
sugars2g
-
fibre2g
-
protein3g
-
salt1.7g
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Method
-
step 1
Boil the potatoes for 10 mins until tender, then drain and leave to steamdry. While the pork is resting (see left), lower the oven to 200C/180C fan/gas 6.
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step 2
Drizzle half the oil over a flat, sturdy baking tray and tip in the potatoes. Add the fennel seeds, and season with the flaky sea salt and some black pepper, tossing everything to coat. Gently squash the potatoes with a potato masher to just break the skins. Drizzle with the extra oil and bake for 45 mins until crispy and golden.
Recipe from Good Food magazine, May 2013
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A star rating of 4.9 out of 5.9 ratings
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