I love the licorice flavour of fennel. My kids do not tend to appreciate black licorice, but even they loved these potatoes. These potatoes can be made ahead of time and reheated in the oven for 10 or 15 minutes just before serving.
Ingredient:6 sweet potatoes, peeled
1 tbsp (15 mL) coriander seeds
1 tbsp (15 mL) fennel seed
½ tsp (2 mL) chili flakes
¼ cup (50 mL) vegetable oil
Salt and freshly ground pepper
2 tbsp (25 mL) melted butter
¼ cup (50 mL) chopped chives
1 tbsp (15 mL) coriander seeds
1 tbsp (15 mL) fennel seed
½ tsp (2 mL) chili flakes
¼ cup (50 mL) vegetable oil
Salt and freshly ground pepper
2 tbsp (25 mL) melted butter
¼ cup (50 mL) chopped chives
Directions:
1. Preheat oven to 450ºF (230ºC).
2. Cut sweet potatoes in half and slice each half into thirds lengthwise to make long French fries.
3. Combine coriander seeds, fennel seeds and chili flakes in a plastic bag. Crush seeds with the back of a pot or a rolling pin until coarsely cracked. Alternatively, place spices in a coffee grinder and pulse until just cracked.
4. Place potato slices in a bowl and toss with cracked seeds, oil and salt and pepper.
5. Lay potatoes on baking sheets and bake for 10 minutes. Turn over and bake another 10 to 15 minutes or until golden and tender.
6. Place in a serving dish and drizzle with melted butter and extra salt if needed. Sprinkle with chives.
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