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Roast potatoes with cumin & fennel
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Enhance potatoes with roasted sea salt, cumin, and fragrant fennel seeds for a delicious side dish.
Ingredients:
  • 12 medium (about 1.75kg) kipfler potatoes, scrubbed
  • 40.00 ml chopped fresh rosemary leaves
  • 9.60 gm sea salt
  • 3 tsp cumin seeds
  • 3 tsp fennel seeds
  • Olive oil, extra, to grease
Instructions:
  • Boil potatoes in salted water until just tender, drain, then cool for 10 minutes before halving lengthways.
  • In a bowl, mix together oil, rosemary, salt, cumin, and fennel. Season with pepper, then add the potato and toss to coat evenly.
  • Preheat your oven to 220°C. Grease 2 baking trays with extra oil. Spread the potato mixture evenly on the trays. Bake for 15 minutes until golden brown and crispy. Serve and enjoy!

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