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Fennel Spice Mix

Toss this mix with two pounds of potatoes just before grilling.

  • Yield: Makes 2 tablespoons

Source: Martha Stewart Living, July 2005

Ingredients

  • 1 tablespoon plus 1 teaspoon ground fennel seeds
  • Pinch of cayenne pepper
  • 1/4 teaspoon dry mustard
  • 1 teaspoon coarse salt
  • 1/4 teaspoon ground ginger

Directions

  1. Stir together spices in a small bowl.

Cook's Notes

Boiling potatoes: Cover potatoes with cold, salted water in a pan. Bring to a boil. Reduce heat; simmer until just tender; drain. Halve (or cut into wedges), and drizzle with olive oil. Sprinkle with spice mix, or season with salt and pepper. Toss well. Thread onto skewers. Grill potatoes, cut sides down, over medium-high heat, turning once, until marked and tender, about 10 minutes total.

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