Fennel and Sea Salt Roasted Potatoes

Crispy on the outside, fluffy on the inside, these potatoes are the perfect side dish for any meal. The fennel seeds add a subtle anise flavor that pairs well with the salty potatoes. If you don't have fennel seeds, you can substitute caraway seeds or cumin seeds.

Potatoes have been a staple food in many cultures for centuries. They are a versatile vegetable that can be cooked in a variety of ways. In this recipe, we are going to roast potatoes with fennel seeds and sea salt. The fennel seeds will add a subtle anise flavor to the potatoes, while the sea salt will help to enhance their natural flavor. This recipe is simple to follow and can be tailored to your own taste preferences.

Prep time: 10 | Cook time: 30 | Serves: 4

Ingredients

• 2 pounds baby potatoes, halved
• 1 tablespoon olive oil
• 1 teaspoon fennel seeds
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, combine the potatoes, olive oil, fennel seeds, sea salt, and black pepper. Toss to coat.
3. Spread the potatoes in a single layer on a baking sheet.
4. Roast for 25-30 minutes, or until the potatoes are golden brown and tender.
5. Serve immediately.

Why It Works

• The high heat of the oven helps to create a crispy exterior on the potatoes.
• The olive oil helps to prevent the potatoes from sticking to the baking sheet and also adds flavor.
• The fennel seeds add a subtle anise flavor to the potatoes.
• The sea salt helps to enhance the natural flavor of the potatoes.
• Roasting the potatoes in a single layer helps them to cook evenly.