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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.

2 lb. small potatoes

fingerling, red or yukon gold

2 Tbsp. peanut oil

1 tsp. brown mustard seed

1 tsp. cumin seed

1 tsp. nigella seed

1/2 tsp. ajwain seed

1/2 tsp. fenugreek seed

1 tsp. Murray River flake salt

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

In a small heavy skillet, heat oil over medium heat and add brown mustard seeds. When they begn to pop, add fenugreek 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 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.

These flavorful potatoes make a lovely side dish alongside roasted meats, breakfast eggs or in thali!