This fabulous twist on roasted potatoes generously comes to us from chef Jerry Traunfeld of Poppy restaurant here in Seattle. The spice mix is a version of Panch Phoron a.k.a. Bengali Five Spice, using ajwain seed in place of fennel. I made this for a celebratory Sunday evening feast after enjoying the sunny afternoon harvesting potatoes. Lots of love went into growing our potatoes this year and it was a joy to toss them with this exquisite mixture. Thanks, Jerry!
Five Seed Potatoes
Five Seed Roasted Potatoes
Ingredients
2 lb. small potatoes fingerling, red or yukon gold
2 Tbsp. peanut oil
1 tsp. brown mustard seeds
1 tsp.cumin seeds
1 tsp. nigella seeds
1/2 tsp. ajwain seeds
1/2 tsp.fenugreek seeds
1 tsp. Murray River flaked salt
Instructions
- Parboil whole potatoes until just tender, drain and slice in halves.
- In a small heavy skillet, heat oil over medium heat and add brown mustard seeds. When they begn to pop, add fenugreek seeds and toast for a minute or two. Then add remaining seeds and toast for a few minutes more until all are browned.
- Toss toasted seeds and oil with potatoes, add 1/2 tsp. salt and roast on a sheet pan at 425 degrees for 20-30 minutes until golden. Remove from the oven, sprinkle with another 1/2 tsp. of salt and serve.
- These flavorful potatoes make a lovely side dish alongside roasted meats, breakfast eggs or just about anything!
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