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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 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!

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