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Crispy squashed baby roasties

Crispy squashed baby roasties

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Rating: 5 out of 5.8 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Freezable
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal183
low infat8g
saturates1g
carbs25g
sugars2g
fibre2g
protein3g
salt1.7g
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Ingredients

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.

  • 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.

Goes well with

Recipe from Good Food magazine, May 2013

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Overall rating

Rating: 5 out of 5.8 ratings
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