Crispy Squashed Baby Roasties Recipes

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CRISPY SQUASHED BABY ROASTIES



Crispy squashed baby roasties image

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

Provided by Cassie Best

Categories     Lunch, Side dish

Time 1h

Number Of Ingredients 4

1kg small salad or new potato
4 tbsp olive oil
2 tsp fennel seed
1 tbsp flaky sea salt

Steps:

  • 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.

Nutrition Facts : Calories 183 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 1.7 milligram of sodium

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  • Fill a large pan with cold water, season well, add the whole, unpeeled potatoes and bring to the boil. Cook for about 20 minutes or until easily pierced by a knife. They should feel quite soft, as you will need to be able to squash them with your hand. Preheat the oven to 200°C, fan 220°C, gas 7. Drain well and leave to cool in a colander.
  • When cool, use the palm of your hand to gently squash each potato, softly but firmly. Try to make it flat, but still together, like a squashed potato patty. It will be flat on the bottom and slightly domed on top.
  • Pour the oil into a large roasting tin and put it into the hot oven. Leave to heat for about 5 minutes, or until sizzling.
  • With a large spatula, lift the potatoes and slide them carefully (oil may spit) into the tray, flat-side down. Do not overcrowd the roasting tray. Season and pop them in the oven. Cook undisturbed for about 20 minutes, then check to see if a thick crust is forming. Drop in the butter and cook for another 10 minutes. You are looking for crusty bottoms and soft tops. Serve with baked fish or roast meat, leaving the buttery juices in the tin, and scatter with flaked sea salt.


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