Cumin and fennel roasted potatoes
Serves 4 (as a side) | prep 10 mins | total time
Cumin and fennel roasted potatoes
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Serves 4 (as a side) | prep 10 mins | total time
Rate
Nutritional information (per serving)
Calories
266Kcal
Fat
9gr
Saturates
1gr
Carbs
38gr
Sugars
4gr
Fibre
5gr
Protein
5gr
Salt
1.2gr
Ingredients
- 750g Anya, Charlotte or Pink Fir Apple potatoes
- 3 tbsp olive oil
- 1 tbsp fennel seeds
- 1 tbsp cumin seeds
- 1 tsp sea salt flakes
- ½ tsp smoked paprika
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6.
- Put the potatoes in a roasting tin and pour in the oil, rolling them around to coat. Roast for 25 minutes then take the pan from the oven and crush slightly with a potato masher; the object is to open the skins a bit.
- Coarsely crush the fennel, cumin and salt together in a pestle and mortar and add the smoked paprika.
- Tip the potatoes into a large bowl, scatter over the spice mix and toss everything together (you can do this in the roasting dish, but a bowl works better).
- Scrape everything back into the roasting dish; return to the oven. Cook for a further 15 minutes, turning if necessary until the potatoes are golden and crisp.
Anya is a waxy potato with a uniquely nutty taste, grown exclusively for Sainsbury's in Scotland. Serve these with grilled meat and fish, or as a snack with soured cream and fresh coriander
