Categories: March

Ingredients

• 18 small all-purpose potatoes
• 2 tbsp extra-virgin olive oil, plus extra for greasing
• 1 tbsp fennel seeds
• leaves from a few fresh thyme or rosemary sprigs

Directions

1. Don’t peel the potatoes, just put them in a pan of salted water, bring to the boil and simmer for 15 minutes, until they’ll take a skewer without too much resistance. They should be just cooked without being too soft.

2. Meanwhile, preheat the oven to 190˚C/fan 170˚C/gas 5. Drain the potatoes and place on a lightly oiled large baking tray. Use a potato masher to squash each potato flat, until it is twice its original diameter. Brush the tops with the olive oil and scatter generously with 1 tsp sea salt, pepper, fennel seeds and thyme or rosemary.

3. Bake on the top shelf of the oven for 50 -60 minutes, until crisp and golden.

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