METHODIn a large pan of cold water, bring the potatoes to the boil and cook for 20 minutes, until tender. Drain and half the smaller potatoes, quarter the larger ones.
Heat the oil in a very large frying pan over a medium to high heat. Add the cumin and fennel seeds to the pan, and toss for about 30 seconds until the spices start to give off a little bit of their fragrance.
Add the potatoes and the rest of the spices to the pan and toss until all of the potatoes are coated. Fry for 5-6 minutes, tossing occasionally to allow the cut sides of the potatoes to crisp up, but making sure that the whole spices don’t burn.
Remove from the heat and season the potatoes with sea salt and a generous squeeze of fresh lemon. Serve straight away to accompany a warm, sit down meal, or allow to cool to room temperature and serve as part of a cold spread.
An easy-to-make side dish recipe by Rachel Phipps from www.rachelphipps.com.
Serves: 4
Preparation: 5 mins
Cooking: 30 mins
450g Albert Bartlett Cornish Kings Potatoes
2 tbsp Sunflower oil
2 tsp Cumin seeds
1 tsp Fennel seeds
1 tsp Ground turmeric
2 tsp Chilli powder
1/2 lemon, Sea salt