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How to make Roast potatoes with cumin & fennel

Yield = 8
Prep time: 0:10
Cook time: 0:20
Total time: 0:30

Ingredients

  • 12 medium (about 1.75kg) kipfler potatoes, scrubbed
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh rosemary leaves
  • 1 tablespoon sea salt
  • 3 teaspoons cumin seeds
  • 3 teaspoons fennel seeds
  • Olive oil, extra, to grease

Method

  • 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.