Crispy squashed baby roasties

Crispy squashed baby roasties

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(2 ratings)

Prep: 5 mins Cook: 55 mins

Easy

Serves 6
Fennel seeds and flaky sea salt give these roasted new potatoes a crispy, flavoursome finish

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal183
  • fat8g
  • saturates1g
  • carbs25g
  • sugars2g
  • fibre2g
  • protein3g
  • salt1.7g
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Ingredients

  • 1kg small salad or new potato
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tsp fennel seed
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 1 tbsp flaky sea salt

Method

  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.

  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.

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Comments (2)

lizleicester's picture
5

These are delicious. I used carraway seeds instead of fennel which I find interchangeable. Went really well with the chicken and mushroom pie on this site.

eleanormayo's picture
4

Loved these, had them with roast chicken and also added a few coriander seeds.

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