Tuesday, February 23, 2010

Spicy Roasted Potatoes

I buy a new spice about once a month, usually intending to use it for some partcicular dish. This month is was fennel seed, which I just ground up with my new mortar & pestle. I've become a huge fan of roasted potatoes, which we never had much when I was growing up, and am experimenting with different spices when cooking. This time, it is:

Fennel seed, ground

Cut up potatoes, mix in olive oil and spices, and bake for 45 minutes or until soft on the inside and crispy on the outside!

1 comment:

Muddiah said...

I used to make roasted potatoes using whole fennel seeds occassionally. Very good!