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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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I got this recipe off of . What a wonderful recipe. Another way to make potatoes interesting. I made them as this recipe called for and it was delicious. The next time I made it I made variations to this. After smashing them, I put on the olive oil and then sprinkled dill weed and chives and covered in mozza cheese, and served with herbed sourcream. So delicious. Ingredients:
6 baking potatoes |
6 tablespoons extra virgin olive oil |
2 tablespoons fennel seeds |
1 teaspoon salt and pepper, to taste |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Place potatoes on a baking tray and bake for 45 to 60 minutes, until tender.
3. Turn oven up to 450 degrees F (230 degrees C).
4. Push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter.
5. Drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper.
6. Bake until golden and crisp about 15 to 20 minutes more.
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