I introduced Panch Phoron in my previous post. Â A delicious five spice Indian seasoning blend, it is delicious in a variety of dishes, including added to curries, rubbed on meats, sprinkled on vegetables before roasting, baked in bread, or used in this dish, Panch Phoron Roasted Potatoes. Â The deep, earthy and nutty flavors of these spices blend perfectly with these crispy-browned, oven-roasted potatoes. Â Wonderful as a side dish to complement your Indian meal, or as a stand-alone snack.
Let’s start with the Panch Phoron spice blend. Â If you have trouble finding these spices, see my Panch Phoron Spice Blend post for recommendations where to purchase them online.
Combine the whole spices in a small bowl. Â Measure out 2 tablespoons and store the remaining Panch Phoron in an airtight jar for future use.
In a small pan over medium-high heat, dry roast 2-3 tablespoons of the Panch Phoron, tossing regularly to prevent scorching, until very fragrant, about 3-4 minutes. Â Allow the spices to cool.
Place the seeds in a baggie and pound to coarsely grind the seeds, or use a pestle and mortar.
Either peel the potatoes or, if leaving the peel on, thoroughly wash and scrub them.
Cut the potatoes up in about 1-inch chunks.
Place the potato chunks in a large mixing bowl.
Mince the garlic.
Add the olive oil, garlic, salt and Panch Phoron to the potatoes and toss to coat evenly.
Spread the potatoes out on a large baking sheet.
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Bake the potatoes in a preheated oven at 400 F for about 45 minutes or until lightly browned and crispy, turning over with a spatula after 20 minutes and again every 10 minutes thereafter. Â Serve immediately as part of an Indian dinner or as a stand-alone snack.
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Indian food lovers, don’t forget to check out this recipe for the BEST homemade Indian Mango Chutney!
- 4 large Russet potatoes (about 3 lbs), cut into 1 inch chunks (if leaving the peels on, scrub thoroughly first)
- 3-4 tablespoons extra-virgin olive oil
- 2 tablespoons fresh garlic, minced
- 1½ teaspoons salt
- 2-3 tablespoons panch phoron (see below)
- Panch Phoron (Indian Five Spice Blend)
- 1 tablespoon cumin seeds
- 1 tablespoon brown mustard seeds
- 1 tablespoon fennel seeds
- 1 tablespoon nigella seeds (also called black cumin or kalonji)
- 1½ teaspoons fenugreek seeds
- Combine the seeds and store in an airtight jar.
- Preheat the oven to 400 F.
- Heat a small skillet over medium-high heat and dry roast the panch phoron, tossing regularly to prevent burning, until very fragrant, about 3-4 minutes. Set aside.
- Place the wedges in a bowl, add the olive oil, garlic, salt and panch phoron and toss to evenly coat the potato pieces.
- Spread the potato pieces onto a large baking sheet. Bake for about 45 minutes or until lightly browned and crispy, turning them over with a spatula after 20 minutes and every 10 minutes thereafter. Serve immediately.
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Sowmya says
Loved this post Kim
Kimberly @ The Daring Gourmet says
Thanks so much, Sowmya!
Shoba says
Love panch phoron spice blend….love the yummy roasted potatoes….
shobha
The Daring Gourmet says
Thank you, Shoba. It really is a wonderful spice blend for “carbs” like potatoes and bread. I also love sprinkling it on my naan bread before baking it. Thanks for visiting!