Roasted Fennel Seed & Sea Salt Chats

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Roasted Fennel Seed & Sea Salt Chats

 

 

24 (about 1 kg / 35 oz) chat (small coliban) potatoes

4 tsp extra virgin olive oil

4 tsp fresh rosemary leaves

2 tsp sea salt flakes

1 tsp fennel seeds, coarsely chopped

 

 

1. Preheat oven to 200 C (390 F).

 

2. Place the potatoes in a large roasting pan and drizzle with oil.

Sprinkle with rosemary, salt and fennel seed and toss to coat.

 

3. 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.

 

 

Serves 6.