Cumin & Fennel Roasted Potatoes

21 Nov

I have yet to meet one person who doesn’t go goo-goo bananas over potatoes. Everybody loves potatoes.

But sometimes the good old potato needs a fresh take to compliment your meal and today I put together these delicious potatoes as a side of an orange and cumin marinated chicken breast. The picture I’ve taken, left, is of the potatoes just before the went into the oven to give you an idea of how they should look before you waste your time roasting them.



1/4 cup olive oil

4 large potatoes, peeled and chopped in even sized chunks

2 tbsp fennel seeds

2 tbsp cumin seeds

2 tbsp dried basil

2tbsp Vegeta or similar powdered vegetable stock

pinch of dried chili flakes

cracked pepper, to taste




Preheat oven to 190°C.

Grease a baking dish with olive oil.

Using a mortar and pestle, grind and pound away at your fennel seeds, cumin seeds, cracked pepper, chilli flakes, basil and 2 tbsp of the olive oil until you have formed a fragrant mix.

Combine the remaining olive oil with the spice mix, add the Vegeta/stock and mix thoroughly.

Lay potatoes flat on tray and pour the flavoured oil over the potatoes, toss to combine.

Roast in the oven until crispy and golden, approximately 30 minutes.





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Posted by on November 21, 2009 in Delish Dinners


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