Kitsap Roots

Gather. Share. Grow.

Fennel & Cumin Roasted Red Potatoes

Some of the best recipes happen because you have something extra on hand that just needs to be used. Well, a few weeks ago, there were fennel seeds leftover from a previous meal sitting in my mortar. Tossing them didn't feel right, so my plan was to incorporate them into our dinner. I knew we were going to be roasting red potatoes. 

Well, that night I decided to use the fennel to season my potatoes instead. I did a quick google search to get inspiration from different food websites and this is the recipe that resulted. They were amazing!!! We will definitely be making these again. 

Enjoy!

Ingredients

2 lbs red potatoes cut into 1-inch pieces
2 Tbsp olive oil
1 tsp ground fennel seed
1 tsp ground cumin
1/2 tsp dry mustard
1/2 tsp smoked sweet paprika
1 Tbsp Kosher salt
1 tsp black pepper
parsley as garnish

Instructions

Preheat oven to 425 degrees F. Rinse the potatoes in hot water 2-3 times and drain well.

In a small bowl, combine all of the spices. If you want to up the flavor, opt for whole fennel and cumin seeds, and combine the spices with a mortar and pestle.

Combine the potatoes, olive oil and spices in a large bowl and mix. Spread the potatoes onto a rimmed baking sheet in an even layer. If the pan is crowded and the potatoes are starting to stack, split them up onto two rimmed baking sheets. This will promote even browning.

Roast the potatoes for 45 minutes to one hour, until tender and starting to brown. Halfway through baking, use a spatula to loosen and turn the potatoes. For even more crispy color, after the potatoes are done roasting, switch the oven to broil and give them a few minutes. Watch carefully, so they don't burn.

Garnish with parsley and serve. They taste great with a simple cocktail sauce made of equal parts mayonnaise, ketchup, and horseradish sauce.