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.
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.