3. Roast the potatoes for 20 to 25 minutes or until tender.
1 pound multicolored baby potatoes, halved
4 Tbs olive oil
2 cloves garlic, minced
2 tsp panch phoron, ground
1/4 tsp red chile powder
1/2 tsp kosher salt
1. Preheat the oven to 350ºF.
2. In a bowl, mix the olive oil with the spices, then add the potatoes. Toss the potatoes to coat evenly. Transfer the potatoes to a baking sheet.
Everyone loves roasted baby potatoes. They are even better when seasoned with panch phoron, which is a savory spice mix from the Bengal region of India and Pakistan. It is made with a mixture of cumin, mustard, nigella, fennel and fenugreek seeds. Usually it is used whole but I ground it to a powder for this recipe.