Roasted Potatoes With Fennel And Mustard Seeds
serves 2-4
Mixing fennel and mustard seed with potatoes is an aromatic departure from basic roasted potatoes. Try substituting cumin, caraway or coriander seeds, or a teaspoon of ground paprika or nutmeg.
2 pounds waxy potatoes, quartered
1 tablespoon olive oil
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon fennel seeds, coarsely ground
2 tablespoons mustard seeds, coarsely ground
2 tablespoons unsalted butter
prep: 15 minutes
total: 1 hour
large roasting pan
large bowl
spatula
1. Preheat the oven to 450F and put the rack in the middle position. Put a large roasting pan in the oven to preheat. Coarsely grind the fennel and mustard seeds in a spice grinder or mortar
2. Quarter the potatoes. In a large bowl, toss the potatoes with the olive oil, salt, pepper, fennel and mustard seeds.
3. Pour the potatoes onto the pre-heated roasting pan. Roast, turning and tossing the vegetables occasionally with a spatula, until they start to brown, about 30 minutes.
4. Carefully dot the potatoes with the 2 tablespoons of butter, then leave it alone to melt. Cook the potatoes until they're tender and brown in spots, tossing once to coat with the butter, 15-20 more minutes.
