Smashed New Potatoes with Fennel Seeds
By OcadoLife
Published on 19 March 2026
Simpler and crispier than your average roastie, these Smashed New Potatoes with Fennel Seeds use only three ingredients. Created by chef, writer and cookbook author Sophie Godwin, they’re the ultimate easy side for a roast, and can be parboiled up to one day ahead, ready to pop in the oven alongside your main. If you don’t have fennel seeds, any other dried or fresh herbs will work nicely.Time and servings
1 hr 5 minsTotal time
6Servings
5 minsPrep time
1 hrCooking time
Ingredients
- 1kg new potatoes, such as Jersey Royals
- 3 tbsp olive oil
- 2 tsp fennel seeds
Method
Step 1
Boil the new potatoes in salted water for 20 mins until fully cooked but not falling apart. Drain. Cool and keep chilled if making ahead.Step 2
Preheat the oven to 220°C/200°C fan/gas 7. Line a large roasting tin with baking paper, add the potatoes, pat dry and lightly smash with the base of a mug. Drizzle with the olive oil and toss with the fennel seeds and some seasoning.Step 3
Roast for 40 mins, turning halfway through, until golden and crispy. Transfer to a serving dish and bring to the table.