A long time family favourite these are easier and usually tastier than roast potatoes. Not pretty but very delicious. They seem to have originated in Australia where they are served with garlic, herbs and sometimes cheese. Ours are even simpler using just salt, pepper and (but most importantly) crushed fennel seeds. You can obviously add any flavouring before, during or after the roasting. They are epic with pork or chicken - if you'll forgive the Oliverism.
Boil a kilo of small, waxy potatoes for about 8-10 minutes, until they yield to a sharp knife point.
Meanwhile, crush a handful (ah, such precision) of fennel seeds with half the amount of sea salt. Don't try too hard: you want a very coarse mix.
Drain the pots and put in a large, shallow roasting tray. Gently crush each potato with the back of a fork. Gently crush? Is that a thing? You want to break the skins at least. The more dry flesh on display, the crispier the end result. Drizzle (sorry) with olive oil, sprinkle with the salt/fennel ensuring each spud has a splash of oil and a dusting of salt. Finish with a good grind of black pepper.
Roast for 20-40 minutes. The temp can be between 180°C to 220°C. If you take them out and reheat for ten minutes just before needed they will crisp back up... which is handy.
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