Place potatoes and rosemary in a pot, cover with cold water and salt generously. Bring to a boil, then reduce heat and cook for 15-20 till the potatoes are soft. Drain. Let cool slightly

Heat oven to 200c on broil setting.

Meantime, lightly toast the fennel, coriander, and cumin seeds in a dry pan. Using a mortar and pestle or a spice grinder, crush garlic clove, the toasted seeds and a bit of salt.

Mix the spice blend with harissa, lemon zest, and smoked paprika.

Tear the still hot potatoes into chunks and add into the spice mix, add olive oil generously and additional salt if needed.

Arrange on a tray and roast for 10-12 minutes, till well brown and crispy.

Sprinkle with chopped coriander.