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2kg Potato 2tbsp Rosemary leaves 2tbsp Oil - Olive 1tbsp Salt	30mins 3 (People)
	Snack or side !
	Cook potatoes in a large saucepan of salted boiling water for 5 mins or until just tender. Drain the water. Halve lengthways. Set aside for 10 minutes to cool. Combine oil, rosemary, salt, cumin seeds and fennel seeds in a bowl. Season with pepper. Add the potato and toss to coat. Preheat oven to 220°C. Brush 2 baking trays with extra oil to grease. Divide potato mixture among the prepared trays. Bake in oven for 15 mins until crisp and golden.