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

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!