Crispy Squashed Baby Roasties Recipes
CRISPY SQUASHED BABY ROASTIES
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
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.
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