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Home » Food » By Country or Region » Asia » India » Panch Phoron Roasted Potatoes

Panch Phoron Roasted Potatoes

March 23, 2013 by Kimberly Killebrew · 5 Comments

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Panch Phoron Roasted Potatoes

I introduced Panch Phoron in my previous post.  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.  The deep, earthy and nutty flavors of these spices blend perfectly with these crispy-browned, oven-roasted potatoes.  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.  If you have trouble finding these spices, see my Panch Phoron Spice Blend post for recommendations where to purchase them online.

Panch Phora Potatoes prep 1

Combine the whole spices in a small bowl.  Measure out 2 tablespoons and store the remaining Panch Phoron in an airtight jar for future use.

Panch Phora Potatoes prep 2

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.  Allow the spices to cool.

Panch Phora Potatoes prep 3

Place the seeds in a baggie and pound to coarsely grind the seeds, or use a pestle and mortar.

Panch Phora Potatoes prep 4

Either peel the potatoes or, if leaving the peel on, thoroughly wash and scrub them.

Panch Phora Potatoes prep 5

Cut the potatoes up in about 1-inch chunks.

Panch Phora Potatoes prep 6

Place the potato chunks in a large mixing bowl.

Panch Phora Potatoes prep 7

Mince the garlic.

Panch Phora potatoes prep 12

Add the olive oil, garlic, salt and Panch Phoron to the potatoes and toss to coat evenly.

Panch Phora Potatoes prep 8

Spread the potatoes out on a large baking sheet.

Panch Phora Potatoes prep 9 

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.  Serve immediately as part of an Indian dinner or as a stand-alone snack.

Panch Phora Potatoes prep 10 

Indian food lovers, don’t forget to check out this recipe for the BEST homemade Indian Mango Chutney!

Panch Phoron Roasted Potatoes
 
Print
Prep time
10 mins
Cook time
45 mins
Total time
55 mins
 
Delicious crispy brown, oven-roasted potatoes with a five-spice Indian seasoning blend.
: The Daring Gourmet, www.daringgourmet.com
Recipe type: Side Dish, Snack
Cuisine: Indian
Serves: 4
Ingredients
  • 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.
Instructions
  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.
3.2.1226

 

Panch Phora Potatoes 1 larger

 

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5 Comments →

« Panch Phoron (Indian Five Spice Blend)
Sushi Sunday: In The Kitchen With Todd »

5 Responses

  1. Sowmya says

    February 23, 2015 at 1:25 am

    Loved this post Kim

    Reply
    • Kimberly @ The Daring Gourmet says

      February 23, 2015 at 7:11 am

      Thanks so much, Sowmya!

      Reply
  2. Shoba says

    March 23, 2013 at 9:50 pm

    Love panch phoron spice blend….love the yummy roasted potatoes….

    shobha

    Reply
    • The Daring Gourmet says

      March 23, 2013 at 9:55 pm

      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!

      Reply

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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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