Five Seed Roasted Potatoes
- Details
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 Bengali Five Spice, a.k.a. Panch Phoron, 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 Roasted Potatoes
Ingredients
- 2 lb. small potatoes fingerling, red or yukon gold
- 2 tablespoons peanut oil
- 1 teaspoon brown mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon nigella seeds
- 1/2 teaspoon ajwain seeds
- 1/2 teaspoon fenugreek seeds
- 1 teaspoon Murray River flake 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!
Heavenly Béchamel and More Fun with Mace Blades
Of the five classic French “mother sauces,” béchamel gives us some of the most rich small sauces. Although béchamel may be the most simple to prepare, that doesn’t mean it can’t also show off some pretty …
Pickle Jar
It’s easy to fall in love with a delicious recipe, and doubly so when that recipe is versatile and easy to make. Such is the case with this recipe for a mixed pickle jar, which …
Cuban Black Bean Burger
There are many veggie burger recipes out there, but we have a fondness for this one. With protein-rich black beans and quinoa, this is a veggie burger with some substance. We added our savory Cuban …
Khingal
We are so excited to feature Olia Hercules‘ new book Kaukasis: A Culinary Journey through Georgia, Azerbaijan and Beyond for our March Cookbook Club selection. Full of stunning photographs evocative of the region, this book …
Sweet Potato and Squash Parathas
If you love Indian food, you’re sure to love Summers Under The Tamarind Tree: Recipes and memories from Pakistan. We selected this wonderful cookbook as our April 2017 featured book partly because it showcases a full-flavored cuisine with …
Leave a Comment