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How to make Roasted, crushed minted chats with fennel seeds and lemon

Yield = 8
Prep time: 0:10
Cook time: 0:20
Total time: 0:30

Ingredients

  • 1.5kg small chat potatoes
  • 60ml (1/4 cup) extra virgin olive oil
  • 2 teaspoons fennel seeds
  • Finely grated zest of 1 lemon
  • 2 teaspoons polenta
  • 1/2 cup small round-leaf mint leaves

Method

  • Step 1 Preheat oven to 250C/230C fan-forced
  • Step 2 Cook potatoes in a saucepan of boiling water for 10 minutes or until almost cooked through. Drain and cool.
  • Step 3 Using your hands, squash potatoes gently to flatten, then combine with oil, fennel seeds and zest in a bowl. Season, then sprinkle with polenta and toss to coat evenly. Place in a heavy-based roasting pan and roast for 20 minutes or until dark golden and crisp. Add mint and toss until wilted. Serve immediately.