Georgian Garlic-Spiced Roasted Potatoes
Rose Hattabaugh published this recipe on 177milkstreet.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Anonymous on SeeMeCook
Crisp roasted potato wedges seasoned with Svanetian salt, a fragrant Georgian blend of garlic, dried chilies, coriander, and warm spices. The seasoning makes more than needed for one batch and can be stored for use on vegetables, chicken, lamb, or salads.
- Time
- 60 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 40 g
- 18 g
- 12 g
- 2 g
- 7 g
- 5 g
- 2 g
- 2 g
Weights are estimates. Together, the ingredients weigh about 1.07 kg before cooking, which is about 215 g per serving.
Steps
Heat the oven to 425°F (220 °C) (220°C (425 °F)). Line a large rimmed baking sheet with parchment if desired, or leave it unlined for the best contact with the metal.
Make the Svanetian salt by combining the kosher salt, garlic, ground coriander, dried dill, fenugreek, chili flakes, cumin, and black pepper in a small bowl. Mix thoroughly so the garlic and spices are evenly distributed. This makes approximately ½ cup seasoning; reserve the excess in an airtight container and refrigerate it for up to 3 weeks.
Place the potato wedges in a large bowl. Add the olive oil and enough of the Svanetian salt to season the potatoes generously, then toss until every wedge is evenly coated.
Arrange the wedges on the baking sheet in a single layer with their cut sides facing down. Leave space between them so they roast rather than steam.
Roast for at least 15 minutes without disturbing the potatoes, allowing a crust to form. They should begin to release easily from the pan when ready to turn.
Flip the potato wedges with a spatula and return the baking sheet to the oven. Continue roasting until the potatoes are deeply browned on the exposed surfaces and tender when pierced with a knife, about 30 minutes more.
Serve the potatoes hot, adding another light sprinkle of Svanetian salt if needed.
Notes
The article states that the seasoning yields about ½ cup, enough for several batches of potatoes. Store extra seasoning in an airtight container and refrigerate for up to 3 weeks. Svanetian salt is also useful on roasted vegetables, chicken, lamb, and tomato salad. Turn the potatoes cut side down and wait at least 15 minutes before flipping for better browning and easier release.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 236
- Protein
- 4 g
- Carbs
- 35 g
- Fat
- 9 g
- Fiber
- 6 g
Where the calories come from
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