Smashed Potatoes
- washed potatoes: Russets, Yukon Golds, whatever you have (use however many you think you need for the meal, although they make pretty good leftovers too)
- extra virgin olive oil
- fennel seeds
- chili flakes
- salt & pepper
Preheat the oven to 190C/375F. Prick the potatoes all over with a fork or the end of a sharp knife.
Microwave them for about 5 or more minutes, until cooked through. You could bake them but be fore-warned that that could take an hour.
Put the pre-cooked potatoes on a baking sheet and press on each potato with a potato masher or the bottom of a jar or some other flat surface, so that the potatoes mostly flatten.
Drizzle with olive oil. Season with salt, pepper, fennel seeds and chili flakes.
Pop the pan in the oven and bake for about 30-45 minutes. You might want to start checking at 15 minutes or use your nose to determine if they're ready to come out. They're done when they are a bit browned, the oil has been absorbed and the spices are toasted but not burnt.
There are lots of other ways to flavour these potatoes if fennel and chili aren't your thing. Other ideas include: za’atar, garam masala, cumin or caraway seed, herb or spice infused oils, typical baked potato flavours like bacon and sour cream, and more. And yes, Rob thinks you should add butter.
