What’s not to love about the crispy crunch and soft inside of a roast potato? This roast potatoes recipe has the added bonus of crunchy fennel seeds and beautiful garlic flavours.
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Ingredients
- 1kg new potatoes, scrubbed
- 2 tbsp olive oil
- Knob of butter
- 1 garlic bulb, cloves separated and left unpeeled
- 2 tsp fennel seeds
- Grated zest of 1 lemon
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Method
- 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.
- 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.
- Spoon into a serving dish. Scatter with lemon zest to serve.
Nutrition
- 128kcals Calories
- 4.4g (1.2g) Fat
- 2.8g Protein
- 21.2g (1.7g sugar) Carbs
- trace Salt
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