Roast potatoes with cumin & fennel

Here's a side dish to devour. Roasted in sea salt, cumin and sweet, aromatic fennel seeds, potatoes get a flavour boost

INGREDIENTS
12 medium (about 1.75kg) kipfler potatoes, scrubbed
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary leaves
1 tablespoon sea salt
3 teaspoons cumin seeds
3 teaspoons fennel seeds
Olive oil, extra, to grease

METHOD
Step 1
Cook the potatoes in a large saucepan of salted boiling water for 5 minutes or until just tender. Drain. Halve lengthways. Set aside for 10 minutes to cool.
Step 2
Combine oil, rosemary, salt, cumin and fennel in a bowl. Season with pepper. Add the potato and toss to coat.
Step 3
Preheat oven to 220°C. Brush 2 baking trays with extra oil to grease. Divide the potato mixture among the prepared trays. Bake in oven for 15 minutes or until crisp and golden. Serve.