Crispy crushed potatoes with fennel and garlic recipe

By Lucy Williams

  1. Serves 8 as a side dish
  2. Takes 5 minutes to make, 1¼-1½ hours to cook
  3. Rating

You had to be mad not to love the crispy crunch and soft flesh of a roast potatoes. This roast potatoes recipe has the added bonus of fennel and garlic flavours.

tried and tested
Crispy crushed potatoes with fennel and garlic


  1. 1kg new potatoes, scrubbed
  2. 2 tbsp olive oil
  3. Knob of butter
  4. 1 garlic bulb, cloves separated and left unpeeled
  5. 2 tsp fennel seeds
  6. Grated zest of 1 lemon


  1. 1. Preheat the oven to 180°C/fan160°C/gas 4. Place the potatoes in a large saucepan, cover with water, season with salt and bring to the boil. Cook for 10 minutes until tender, then drain well.
  2. 2. Heat the oil and butter in a large roasting tray in the oven until just hot. Tumble in the potatoes and crush gently with the back of a fork to burst the skins, turning in the hot oil. Season, add the garlic cloves and roast for 1 hour-1¼ hours, tossing occasionally, until golden and crisp. Add the fennel seeds for the last 20 minutes of cooking.
  3. 3. Spoon into a serving dish. Scatter with lemon zest to serve.

Nutritional info

Per serving: 128kcals, 4.4g fat (1.2g saturated), 2.8g protein, 21.2g carbs, 1.7g sugar, trace salt

Chef's tip

Cook the potatoes on the lower shelf of the oven underneath the pork. You can then move them to the top shelf while the pork is resting to help them crisp up.


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January 11

These are just to die for! They never fail to please and so many people have asked for the recipe once tried!

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