Directions

1. 1

   Heat the oven to 400°F. Cut each potato into 8 wedges and tip into a large bowl.

2. 2

   Coarsely grind the Yellow Mustard Seeds, Cumin Seeds, Charnushka Seeds, and Fennel Seeds together in a mortar and pestle or spice grinder.

3. 3

   Toss the potato wedges with the melted ghee, ground spice mix, and salt (if using) until each wedge is evenly coated.

4. 4

   Line a sheet pan with foil and lay the potatoes skin-side down. Roast for 15 min.

5. 5

   Turn the wedges onto one flat side and roast for another 10 min., then flip to the other flat side and roast for a final 10 min., until deeply golden and crisp at the edges.

6. 6

   Scatter with the fresh herbs (if using). Makes 10 servings. Lovely with a simple yogurt sauce, or alongside roast chicken or a hearty curry.

7. 7

   *Ghee is available at most grocery stores, or you can make your own. For a vegan version, swap in coconut oil or vegetable oil. The seed mix is endlessly customizable — try Korma Curry Powder or Garam Masala in place of the loose seeds.