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Roasted, crushed minted chats with fennel seeds and lemon
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
"Golden crispy baby potatoes, fluffy inside, perfect for Sunday roast."
Ingredients:
  • 1.5kg small chat potatoes
  • 60ml (1/4 cup) extra virgin olive oil
  • 2 tsp fennel seeds
  • Finely grated zest of 1 lemon
  • 6.00 gm polenta
  • 125.00 ml small round-leaf mint leaves
Instructions:
  • Preheat the oven to a piping hot 250°C (230°C fan-forced).
  • Boil potatoes in saucepan for 10 minutes until nearly tender. Drain and let cool.
  • Gently flatten potatoes with your hands, then mix with oil, fennel seeds, and zest in a bowl. Season well, sprinkle with polenta, and toss to coat. Transfer to a roasting pan and roast until dark golden and crisp, about 20 minutes. Add mint and toss until wilted. Serve hot.

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