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!
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!
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!
Ingredients
- 2 lb. small potatoes fingerling, red or yukon gold
- 2 tablespoons peanut oil
- 1 teaspoon Mustard Seed - Brown
Mustard Seed - BrownBrown and black mustard seeds can be used interchangably, and both are hotter than their yellow cousins. Brown mustard seeds offer unique culinary opportunities. Try popping them in ... - 1 teaspoon Cumin Seed
Cumin SeedThe humble cumin seed sprouts off the end of a weedy grass, and is nearly as universal a seasoning as black pepper. Pungent and earthy, the savory base of cumin is surrounded by the ... - 1 teaspoon Nigella Seed
Nigella SeedNigella seeds have a mild, nutty onion flavor, and they are used as a condiment in India and the Middle East on flatbreads and vegetable dishes. Their shape has an interesting appeal... - 1/2 teaspoon Ajwain
- 1/2 teaspoon Fenugreek Seed
Fenugreek SeedFenugreek seed is a very hard seed that, when ground, adds a nutty flavor and hints of maple. Common in curries and flatbreads of India, and also a component of the Ethiopian spice m... - 1 teaspoon Murray River Flake Salt
Murray River Flake SaltThis delicate, apricot-colored flake salt is harvested from salt ponds along the Murray River which flows from the Australian Alps. It dissolves quickly, releasing a mild flavor for ...
Preparation
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!
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Five Seed Roasted Potatoes
| Side Dishes, Brunch
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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