Panch Phoron Roasted Potatoes
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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, as an appetizer, or as a stand-alone snack.
Panch Phoron Roasted Potatoes Recipe
Let’s get started!
Let’s start with making the Panch Phoron spice blend.
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 or a spice/coffee grinder (do not pulverize it, keep it coarse).
Place the potato chunks in a large mixing bowl.
Add the olive oil, garlic, salt and Panch Phoron to the potatoes and toss to coat evenly.
Spread the potatoes out on a 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.
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Serve immediately as part of an Indian dinner or as a stand-alone snack.
These potatoes are also delicious served with our homemade Mango Chutney or Cucumber Raita!
Enjoy!
Panch Phoron Roasted Potatoes
Ingredients
- 3 pounds large Russet potatoes (about 4 large), peeled and cut into 1 inch chunks
- 3-4 tablespoons extra-virgin olive oil
- 2 tablespoons fresh garlic , minced
- 1 1/2 teaspoons salt
- 2-3 tablespoons panch phoron , see below
- For the Panch Phoron:
- 1 tablespoon cumin seeds
- 1 tablespoon brown mustard seeds
- 1 tablespoon fennel seeds
- 1 tablespoon nigella seeds , also called kalonji
- 1 1/2 teaspoons fenugreek seeds
Instructions
- 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 and let cool completely. (Store unused blend in airtight jar; will keep for a few months.)
- 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.
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
