Total Time
1hr 35mins
Prep 15 mins
Cook 1 hr 20 mins

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 Nutrition


  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.


Most Helpful

Very good. However I did tweek it a little since I don't really care for fennel. I drizzled the potatoes with basil flavored olive oil and topped with cheddar cheese and fresh chives out of my garden.

lori.spreitzer June 14, 2010

I used fingerling potatoes and enjoyed them! Thanks!

Sharon123 November 03, 2008

Very good. I was looking for a fennel recipe and thought this looked interesting. Super simple and easy. Made no changes or substitutions. Served with recipe #113483 and recipe #237133. I can see myself preparing these again, and trying some of the variations. Had some leftovers which reheated well: microwave until lukewarm and put in toaster oven at 450-500 for approx. 5mins.

KellyMae September 01, 2008

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