Roast potatoes with cumin & fennel
These roast potatoes are enhanced with aromatic cumin and rosemary, providing a unique and flavorful twist to a classic side dish. Enjoy a crispy exterior and tender interior, perfect for complementing any main course.
Cook time 20 min
Prep time 10 min
Ingredients:
5 potatoes2 tbsp rosemary
1 tsp salt
2 tbsp ground cumin
Roast potatoes are a timeless side dish that pairs well with a variety of main courses. This recipe adds a unique twist with the addition of aromatic cumin and fennel, giving the potatoes a flavorful upgrade that will impress your guests. Enjoy crispy, golden-brown potatoes that are packed with a delightful combination of spices and herbs.
Instructions:
Preheat your oven to 200°C (400°F).
- Wash and peel the potatoes. You can leave the skins on if you prefer.
- Cut the potatoes into evenly-sized chunks, about 2 inches in size, to ensure they cook evenly.
- Place the potato chunks in a large mixing bowl.
- Add the rosemary, salt, ground cumin, and optional ground fennel seeds to the bowl. If using, add the olive oil.
- Toss the potatoes well to ensure they are evenly coated with the spices and seasoning.
Spread the seasoned potatoes in a single layer on a baking tray. Ensure they are not crowded to allow for even roasting and crispy edges.
- Place the baking tray in the preheated oven.
- Roast the potatoes for 25-30 minutes. After this time, take the tray out and flip the potatoes to ensure even cooking.
- Return the tray to the oven and roast for an additional 25-30 minutes or until the potatoes are golden brown and crispy on the outside, and tender on the inside.
- Remove the potatoes from the oven.
- Taste and add more salt if necessary.
- Serve the roast potatoes hot as a side dish to your favorite main course.
With just a few simple ingredients, you can elevate your roast potatoes to a whole new level. The combination of cumin and fennel brings a delightful aroma and depth of flavor that complements the crispy texture of the potatoes. Follow these tips and enjoy a dish that's sure to become a favorite at your dinner table.
Roast potatoes with cumin & fennel FAQ:
Roast the potatoes for a total of 50-60 minutes at 200°C (400°F). After the first 25-30 minutes, flip them to ensure even cooking before returning them to the oven.
The potatoes are done when they are golden brown and crispy on the outside, and tender on the inside. You can test doneness by piercing them with a fork; they should feel soft.
Yes, you can substitute cumin with coriander or paprika for a different flavor profile. If you don't have fennel, you can omit it or use a hint of anise or dill.
Waxy potatoes like Yukon Gold are great for roasting due to their creamy texture. However, starchy varieties like Russets also work well for a crispier finish.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven to crisp them back up before serving.
Tips:
- Choose potatoes of similar size for even cooking.
- Parboil the potatoes for about 10 minutes before roasting to achieve a fluffy inside and crisp outside.
- Ensure the potatoes are dry before seasoning to help them crisp up in the oven.
- Preheat the baking tray in the oven before adding the potatoes for an extra crispy result.
- Toss the potatoes halfway through roasting to ensure even browning.
Nutrition per serving
8 ServingsCalories 110kcal
Protein 3.23g
Carbohydrates 24g
Fiber 3.02g
Sugar 1.11g
Fat 0.95g
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