Crispy crushed potatoes with fennel and garlic recipe

Preheat the oven to 180°C/fan160°C/gas 4. Place the potatoes in a large saucepan, cover with water, season with salt and bring to the boil. Cook for 10 minutes until tender, then drain well.

Heat the oil and butter in a large roasting tray in the oven until just hot. Tumble in the potatoes and crush gently with the back of a fork to burst the skins, turning in the hot oil. Season, add the garlic cloves and roast for 1 hour-1¼ hours, tossing occasionally, until golden and crisp. Add the fennel seeds for the last 20 minutes of cooking.

Spoon into a serving dish. Scatter with lemon zest to serve.