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.
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.
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.
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.
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.
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.