Crispy squashed baby roasties

Crispy squashed baby roasties

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Cooking time

Prep: 5 mins Cook: 55 mins

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Vegan
Nutrition info

Nutrition per serving

kcalories
183
protein
3g
carbs
25g
fat
8g
saturates
1g
fibre
2g
sugar
2g
salt
1.7g

Ingredients

  • 1kg small salad or new potatoes
  • 4 tbsp olive oil
  • 2 tsp fennel seeds
  • 1 tbsp flaky sea salt

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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.

Recipe from Good Food magazine, May 2013

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Comments

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

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