Crispy crushed potatoes with fennel and garlic

Crispy crushed potatoes with fennel and garlic
  • Serves icon Serves 8
  • Time icon Takes 5 min to make, 1¼-1½ hours to cook

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.

Nutrition: per serving

Calories
128kcals
Fat
4.4g (1.2g)
Protein
2.8g
Carbohydrates
21.2g (1.7g sugar)
Salt
trace
Calories
128kcals
Fat
4.4g (1.2g)
Protein
2.8g
Carbohydrates
21.2g (1.7g sugar)
Salt
trace

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

Method

  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. 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. Spoon into a serving dish. Scatter with lemon zest to serve.

delicious. tips

  1. 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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