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How to make Roasted fennel seed & sea salt chats

Yield = 6
Prep time: 0:05
Cook time: 0:45
Total time: 0:50

Ingredients

  • 24 (about 1kg) chat (small coliban) potatoes
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh rosemary leaves
  • 2 teaspoons sea salt flakes
  • 1 teaspoon fennel seeds, coarsely chopped

Method

  • Step 1 Preheat oven to 200°C. Place the potatoes in a large roasting pan and drizzle with oil. Sprinkle with rosemary, salt and fennel seed and toss to coat.
  • Step 2 Bake in oven, turning occasionally, for 30 minutes or until golden brown and tender. Use the back of a spoon to lightly crush potatoes (just enough to break the skin and flatten slightly). Roast for a further 15 minutes or until crisp. Transfer to a serving bowl to serve.