Panch Phoron Roasted Potatoes
Prep time
Cook time
Total time
Delicious crispy brown, oven-roasted potatoes with a five-spice Indian seasoning blend.
Recipe type: Side Dish, Snack
Cuisine: Indian
Serves: 4
  • 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.
  1. Preheat the oven to 400 F.
  2. 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.
  3. Place the wedges in a bowl, add the olive oil, garlic, salt and panch phoron and toss to evenly coat the potato pieces.
  4. 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.
Recipe by The Daring Gourmet at