...of these crispy crushed potatoes with fennel and garlic. Use 1kg of small potatoes. Boil for 10min until tender. Heat 1/2 and 1/2 of olive oil and butter in a large rosting tray in the oven at about 180*C. Tumble the potatoes in and crush gently. Add garlic cloves (leave them unpealed).
Roast for 1 - 1 1/4 hour. Add fennel seads or something else for the last 20min of cooking. Scatter with lemon zest to serve.
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