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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Use your favourite herbs and spices to top these tasty, crunchy potatoes. Our family love a pinch of cayenne pepper, cumin and caraway seeds. I also like to dab the potatoes with a bit of butter before cooking. Ingredients:
16 small potatoes, washed |
1 tablespoon olive oil, more if desired |
1 tablespoon caraway seeds or 1 tablespoon cumin (example) or 1 tablespoon fennel seed (example) |
1 tablespoon thyme (example) or 1 tablespoon rosemary, chopped (example) |
salt and pepper, to taste |
Directions:
1. Preheat oven to 250°C.
2. Don't peel the potatoes but bring them to the boil in a pot of salted water.
3. Boil until tender.
4. Drain and transfer to a lightly greased baking tray.
5. Use a potato masher to squash each potato flat, until it is twice its orginal diameter.
6. Brush the tops of the potatoes with oil and scatter with your choice of seeds and fresh herbs, salt and pepper.
7. Bake the potatoes for 20-25 minutes until crisp and golden.
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