CRASH-HOT POTATOES

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 16 small, round potatoes
  • salt
  • 1 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • freshly ground black pepper
  • 1 tbsp fennel or caraway seeds
  • 1 tbsp thyme or rosemary sprigs

Directions

  • Heat oven to 230 or 250C - yes, hot. Don't peel the potatoes. Just bung them into a pot of salted water, bring to the boil, and simmer for around 15 minutes until they'll take a skewer without too much resistance. They should be just about cooked, without being soft.
  • Drain, and arrange on a lightly oiled baking tray or sheet. Use a potato masher to squash each potato flat, until it is twice its original diameter.
  • Brush the tops with olive oil, and scatter with sea salt, pepper, fennel seeds and thyme.
  • Bake on the top shelf of the oven for 20 to 25 minutes until terminally crisp and golden. Serve hot.

Notes

Categories: Oven  Potato  Side Dish 

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