Well, all I'll say is this recipe is supposed to be for 4-6 servings, but it disappeared in an instant with only 3 of us at the table tonight! Adapted from epicurious.com
Ingredients:
2 sweet potatoes
4 red-skinned white potatoes
1 tsp coriander seeds
1/2 tsp fennel seeds
1/2 tsp dried oregano
1/2 tsp dried hot red pepper flakes
1/2 -3/4 tsp kosher salt
3 Tbsp olive oil
Directions:
1) Preheat oven to 425 degrees.
2) Coarsely grind coriander, fennel, oregano and red pepper flakes in a spice grinder. I use an old coffee grinder that is now dedicated to spices. Stir together spices and salt.
3) Cut potatoes lengthwise into 1" wedges
4) Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 15 minutes. Turn with a spatula and continue to roast until tender and slightly golden, about 15 minutes more.
Watch closely toward the end so they don't burn.
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