Roast Potatoes with Cumin & Fennel

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Roast Potatoes with Cumin & Fennel

 

 

Here's a side dish to devour. Roasted in sea salt, cumin and sweet,

aromatic fennel seeds, potatoes get a flavour boost.

 

 

12 medium (about 1.75kg) kipfler potatoes, scrubbed

8 tsp olive oil

8 tsp chopped fresh rosemary leaves

4 tsp sea salt

3 tsp cumin seeds

3 tsp fennel seeds

olive oil, extra, to grease

 

 

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.

 

2. Combine oil, rosemary, salt, cumin and fennel in a bowl. Season

with pepper. Add the potato and toss to coat.

 

3. Preheat oven to 220 C (430 F).

 

4. Brush 2 baking trays with extra oil to grease. Divide the potato

mixture among the prepared trays.

 

5. Bake in oven for 15 minutes or until crisp and golden. Serve.

 

 

Serves 8.

 

 

 

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Per serve: 4g protein, 3.5g fat (0.5g saturated fat), 35g carb, 5.5g

dietary fibre, 770k J (185 Cals).

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