his is one of those crazy little recipes that once tried, is immediately
incorporated into your own repertoire. It's what you want when you want a
crisp, roast potato, only better. And all you have to do is boil a few small
potatoes, smash them flat and blast them in a hot oven until they are
terminally crisp. Serve with lamb, pan-fried fish, grilled sausages, or even
on their own, or topped with smoked salmon and crème fraiche, with drinks.
- 16 small, round potatoes
- 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
- 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.