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

Five Seed Roasted Potatoes



  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!

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