Roast potatoes with cumin & fennel

Name: Roast potatoes with cumin & fennel
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 medium (about 1.75kg) kipfler potatoes, scrubbed; 2 tbsp olive oil; 2 tbsp chopped fresh rosemary leaves; 1 tbsp sea salt; 3 tsp cumin seeds; 3 tsp fennel seeds; Olive oil, extra, to grease

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 8

Cost: $3.72 /serving

Author : Cynthia Black

greek

Ingredients

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Instructions

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Step 1

Cook the potatoes in a large saucepan of salted boiling water for 5 minutes or until just tender. Drain. Halve lengthways. Set aside for 10 minutes to cool.

Step 2

Combine oil, rosemary, salt, cumin and fennel in a bowl. Season with pepper. Add the potato and toss to coat.

Step 3

Preheat oven to 220°C. Brush 2 baking trays with extra oil to grease. Divide the potato mixture among the prepared trays. Bake in oven for 15 minutes or until crisp and golden. Serve.