Roasted Potatoes with Panch Phoron (North Indian)

Panch Phoron, a delicious five spice Indian seasoning blend, 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 flavours 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.

Panch Phoron:
1 Tbsp. cumin seeds
1 Tbsp. brown mustard seeds
1 Tbsp. fennel seeds
1 Tbsp. nigella seeds (also called black cumin or kalonji)
1½ tsp. fenugreek seeds

4 large Russet potatoes (about 3 lbs), cut into 1" chunks (if leaving the peels on, scrub thoroughly first)
3-4 Tbsp. extra-virgin olive oil
2 Tbsp. fresh garlic, minced
1½ tsp. sea salt
2-3 Tbsp. panch phoron

Combine the panch phoron seeds and store in an airtight jar.

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6).

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.

Makes 4 servings.