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Cumin and fennel roasted potatoes
Serves: 4 (as a side)
Prep time: 10 minsTotal time: 
Recipe photograph by Martin Poole
Cumin and fennel roasted potatoes
Serves: 4 (as a side)
Prep time: 10 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
266Kcal
Fat
9gr
Saturates
1gr
Carbs
38gr
Sugars
4gr
Fibre
5gr
Protein
5gr
Salt
1.2gr
Thane Prince
Cook and food writer Thane Prince has most recently been seen as a judge on BBC2's The Big Allotment Challenge, and she is the author of a number of cookbooks, the newest being Ham, Pickles And Jam (Pavilion, £25).
See more of Thane Prince’s recipes
Thane Prince
Cook and food writer Thane Prince has most recently been seen as a judge on BBC2's The Big Allotment Challenge, and she is the author of a number of cookbooks, the newest being Ham, Pickles And Jam (Pavilion, £25).
See more of Thane Prince’s recipes
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.
Chef quote
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