Ingredients:
16 small potatoes, washed
1 tablespoon olive oil, more if desired
1 tablespoon caraway seeds or 1 tablespoon cumin (example) or 1 tablespoon fennel seeds ( example)
1 tablespoon thyme (example) or 1 tablespoon rosemary, chopped ( example)
salt and pepper, to taste
Directions:
Preheat oven to 250 C.
Don’t peel the potatoes but bring them to the boil in a pot of salted water.
Boil until tender.
Drain and transfer to a lightly greased baking tray.
Use a potato masher to squash each potato flat, until it is twice its orginal diameter.
Brush the tops of the potatoes with oil and scatter with your choice of seeds and fresh herbs, salt and pepper.
Bake the potatoes for 20-25 minutes until crisp and golden.
Servings: 4
Time preparation: 5 min.
Time total: 50 min.