Crispy squashed baby roasties

Vegan Christmas recipe for 6 people, takes only 55 mins; recipe has new potato, olive oil, fennel seed and sea salt.

Crispy squashed baby roasties

Crispy squashed baby roasties

Recipe by Chef Soomro Course: Vegan Christmas


Prep time

5 mins


  • Olive Oil: 4 tbsp olive oil
  • New Potato: 1kg small salad or new potato
  • Sea Salt: 1 tbsp flaky sea salt
  • Fennel Seed: 2 tsp fennel seed


  1. Boil the potatoes for 10 mins until tender, then drain and leave to steamdry. While the pork is resting (see left), lower the oven to 200C/180C fan/gas 6.
  2. Drizzle half the oil over a flat, sturdy baking tray and tip in the potatoes. Add the fennel seeds, and season with the flaky sea salt and some black pepper, tossing everything to coat. Gently squash the potatoes with a potato masher to just break the skins. Drizzle with the extra oil and bake for 45 mins until crispy and golden.