Crispy Squashed Baby Roasties
These crispy smashed potatoes are a delightful side dish that pairs perfectly with any meal. Tender new potatoes are boiled until just right, then gently smashed and seasoned with aromatic fennel seeds, flaky sea salt, and a drizzle of olive oil. Baked until crispy and golden, these potatoes are bursting with flavor and texture, making them a fantastic addition to your dinner table.
— Constant Cookbook
Ingredients
- 1kg small salad or new potatoes
- 4 tbsp olive oil
- 2 tsp fennel seeds
- 1 tbsp flaky sea salt
Instructions
- 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.
Cook Time
55M
Prep Time
PT5M
Yield
Serves 6
Nutrition
- Calories: 183 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 25 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 1.7 milligram of sodium
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