4 servings
1 hour - 15 minutes prep time
6 medium-large potatoes (900 grams or 2 pounds)1 teaspoon sea salt
1 teaspoon fennel seed
1 teaspoon dried rosemary
1/2 teaspoon black peppercorns
2 tablespoons dried chives
1 teaspon rubbed savory
1 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
1/4 cup extra-virgin olive oil
Wash and trim the potatoes. Cut them into chunks; about 6 or 8 pieces per potato. Put them in a pot with water to cover, and boil for 10 minutes.
Meanwhile, grind the salt, fennel seed, rosemary and pepper together. Mix in the chives, savory, paprika and cayenne. Preheat the oven to 400°F.
Drain the potatoes and toss them in a large, shallow baking dish with the olive oil. Sprinkle two-thirds of the herb mixture over, and toss again. Sprinkle the remaining herbs evenly over the tops of the potatoes.
Bake them for 40 to 45 minutes, or until nicely browned. Stir them once during that time.
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4 comments:
Roasted potatoes are always good. That spice blend sounds tasty.
One can never have enough potato recipes..Your version looks full of flavor.
Great spice blend Ferdz..cranking the oven always does spuds justice.
I like your use of savory and chives in these roasted potatoes! I typically only use rosemary but will now need to broaden out :-)
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