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Five Seed Roasted Potatoes

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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 Roasted Potatoes

All Recipes, Courses, Entrees & Side Dishes, Indian Subcontinent, Regions

Five Seed Roasted Potatoes

Ingredients

Instructions

  1. Parboil whole potatoes until just tender, drain and slice in halves.
  2. 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.
  3. 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.
  4. These flavorful potatoes make a lovely side dish alongside roasted meats, breakfast eggs or just about anything!
https://www.silkroaddiary.com/five-seed-roasted-potatoes/

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