Roasties with a Sesame Crunch

• 4 potatoes, peeled and cut into 4
• 4 tbsp vegetable oil
• sea salt to taste
• 1 tsp fennel seeds
• 1 tsp urad dhal
• 2 tsp sesame seeds
• 1 dried red chilli

Method

1. Pour the oil into a deep oven tray and place into the oven. Leave the oven to heat to 180°c
2. Peel and chop potatoes and place in a pan with cold water. Bring to the boil and leave to simmer for about 6 minutes, then drain in a colander. Place the colander over the empty hot pan and leave the potatoes to steam until cold.
3. Remove the tray with the oil and place on the hob and sprinkle in some salt. Add the cooled potatoes until they sizzle. Coat them with the hot oil and replace in the oven for 30 minutes.
4. Crush fennel seeds, urad dhal, sesame and one dried chilli in a pestle and mortar.
5. Remove the tray and sprinkle the potatoes with the mixture. Toss to coat them and replace in the oven and leave to cook for another 10 minutes until crisp.