Indian Spiced Roasted Potatoes
Delicious crispy brown, oven-roasted potatoes with a flavorful five-spice Indian seasoning blend known as panch phoron.
Ingredients
- 3 pounds large Russet potatoes (about 4 large), peeled and cut into 1 inch chunks
- 3-4 tablespoons ghee or 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
Calories: 397kcalCarbohydrates: 66gProtein: 9gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 895mgPotassium: 1519mgFiber: 6gSugar: 2gVitamin A: 27IUVitamin C: 21mgCalcium: 94mgIron: 5mg
Tried this recipe?Let us know how it was!