Lemony Roasted Potatoes with Fennel and Spinach

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Lemony Roasted Potatoes with Fennel and SpinachHave you ever tried seasoned grilled or roasted potatoes? They're simply irresistible and are so easy-to-make. Even if you've never made roasted potatoes, you can do so easily by making a unique seasoning and grilling new sliced potatoes along with the aromatic spices. Today's recipe not only includes roasted potatoes but also include a unique combination of fennel seeds and fresh spinach. This adds a mild flavor to the preparation which is further enhanced with lemon juice. In fact, you can try out different combinations of local dried herbs to improvise it further. You can also add fresh fenugreek leaves to this recipe to make it more delicious. These potatoes taste best when they're hot and fresh.

Lemony Roasted Potatoes with Fennel and SpinachDelicious Roasted Potatoes
Lemony Roasted Potatoes with Fennel and Spinach

Flavorful roasted potatoes

Make these nutritious roasted potatoes recipe which includes tender and tasty spinach leaves and aromatic herbs and spices which gives it a unique flavor.

Preparation Time: 20 minutes
Cooking time: 15 minutes
Servings: 5

  • 500 gm small fresh potatoes
  • 250 spinach (chopped)
  • 3 to 4 tsp roasted fennel seeds (coarsely ground)
  • 1 onion (sliced)
  • 2 green chilies (finely chopped)
  • 1 tsp fresh lime juice
  • 1/2 tsp sea salt (granular)
  • 2 garlic cloves (finely minced)
  • 1/4 tsp white pepper powder
  • pinch of paprika powder
  • 6 tsp extra virgin olive oil


  1. Scrub potatoes with hand and wash them under running water.
  2. Cut them into pieces and place in a large bowl.
  3. Add 2 tsp extra virgin olive oil, lime juice and sea salt to the potatoes.
  4. Mix it well and keep aside.
  5. Wash spinach leaves and keep aside.
  6. Heat 4 tsp olive oil in a shallow frying pan.
  7. Add minced garlic and chopped onions.
  8. Stir fry for about a minute on a high flame.
  9. Add green chilies and saute for about half minute.
  10. Add seasoned potatoes, white pepper powder and paprika powder.
  11. Continuously stir fry on a low frame for about 3 minutes.
  12. Add spinach leaves and sprinkle roasted fennel seeds powder on top.
  13. Stir fry for 5 minutes on a low flame.
  14. Serve hot with bread and vegetable stew.


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