Brush the potatoes thoroughly and let them dry a little. Don't peel them: the roasted skin will add some crunch to the potatoes. Then chop them into bite-size pieces and transfer them to a large mixing bowl.

Add the garam masala, the curcuma and the curry powder as well.

Stir very well. Then season the potatoes with a pinch of pepper, salt and garlic powder. Sprinkle with the olive oil and fennel seeds.

Stir the potatoes very well again. Make sure all the bits are coated evenly. Then cover the bowl with a kitchen towel and let the potatoes marinate for 30 minutes at room temperature.

After that spread then onto a large baking tray.

Roast the potatoes in a preheated oven at 375°F (190°C) for about 30 to 45 minutes or until they are cooked through and start to brown a little on the edges. Then remove the tray from the hot oven. Transfer the potatoes to a bowl. Sprinkle with the freshly chopped cilantro. Serve hot.