Cumin Chunky Chips

Romano Potatoes

Peel and cut your floury Romano potatoes into chunky sized chips. Parboil, then drain and dry for a few minutes in a colander. Heat olive oil in a baking tray at 180 C for 5 minutes before adding the chips, 2 heaped tsps ground cumin, salt and pepper and one other flavouring such as chopped garlic, cayenne pepper, chopped sage or rosemary. Mix well and roast for 20-30 minutes, turning occasionally.

Original Source: 

Sarah Raven