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!
Chermoula
Afro-Vegan by Bryant Terry is the World Spice Cookbook Club selection for May. We are whipping up his incredible Chermoula recipe! Chermoula is a versatile marinade combining fresh herbs with dried spices, oils and citrus to create …
Fried Potatoes with Harissa Tehina
The cookbook club is taking a trip to the Middle East for the March 2016 Meet & Eat with Zahav: A World of Israeli Cooking. This fantastic book from Michael Solomonov and James Cook reinterprets …
Caribbean Spice Grilled Salsa
Fresh pineapple tastes of a wild summer, its tropical sweetness tempered by raucous acidity. Our favorite way to tame the fruit is to cook it slowly until the pale yellow becomes a rich gold and the sugars …
Steamed Cuban Beef Buns (with Chicken Stock)
At one time, Havana’s Chinatown was the largest Chinatown in Latin America. The large influx of Chinese workers also brought food traditions such as dumplings, chow mein, egg rolls and fried rice which still linger …
Creole Spiced Coleslaw
I’ll admit it… I was a little skeptical about developing a spiced coleslaw. Coleslaw is one of those things I’ve long appreciated for its’ simplicity, but boy, have I been missing out! The depth of …
Leave a Comment