Crispy squashed baby roasties
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Crispy squashed baby roasties

By Cassie Best

Contains pork – recipe is for non-Muslims only
Fennel seeds and flaky sea salt give these roasted new potatoes a crispy, flavoursome finish

  • Prep:5 mins
    Cook:55 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 183
  • fat 8g
  • saturates 1g
  • carbs 25g
  • sugars 2g
  • fibre 2g
  • protein 3g
  • salt 1.7g

Ingredients

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

Method

  1. 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.

  2. 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.

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