Crispy Squashed Baby Roasties

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

• Cooking Time Prep 5 mins
  Cook 55 mins
• Skill Level Easy
• Servings Serves 6

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

Directions

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.

Categories: All Christmas