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Five Seed Roasted Potatoes

Five Seed Roasted Potatoes

Five Seed Roasted Potatoes

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This fabulous twist on roasted potatoes generously comes to us from chef Jerry Traunfeld of the late restaurant, Poppy, 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!
Yields
1 servings
Five Seed Roasted Potatoes

Ingredients

Directions

Parboil whole potatoes until just tender, drain and slice in halves.

In a small heavy skillet, heat oil over medium heat and add the mustard seeds. When they begin to pop, add the 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 teaspoon 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 teaspoon of salt and serve.

These flavorful potatoes make a lovely side dish alongside roasted meats, breakfast eggs or just about anything!

Five Seed Roasted Potatoes

Five Seed Roasted Potatoes

COOK TIME:

Parboil whole potatoes until just tender, drain and slice in halves.

In a small heavy skillet, heat oil over medium heat and add the mustard seeds. When they begin to pop, add the 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 teaspoon 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 teaspoon of salt and serve.

These flavorful potatoes make a lovely side dish alongside roasted meats, breakfast eggs or just about anything!

Five Seed Roasted Potatoes

This fabulous twist on roasted potatoes generously comes to us from chef Jerry Traunfeld of the late restaurant, Poppy, 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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