Georgian Garlic-Spiced Roasted Potatoes

Ingredients

• 2 lb Yukon Gold or other waxy potatoes (Cut into wedges; leave the skin on if desired.)
• 3 tbsp Extra-virgin olive oil (For coating the potatoes.)
• 0.25 cup Kosher salt (Use Morton or Diamond Crystal kosher salt; Morton is denser and produces a saltier blend by volume.)
• 6 cloves Garlic (Finely grated, minced, or dried garlic may be used in the seasoning blend; the exact source quantity was not visible.)
• 2 tbsp Ground coriander (For the Svanetian salt.)
• 1 tbsp Dried dill (For the Svanetian salt.)
• 1 tbsp Ground blue fenugreek or regular fenugreek (A characteristic Georgian spice in Svanetian salt.)
• 1 tbsp Dried red chili flakes (Adjust to taste.)
• 1 tsp Ground cumin (For the Svanetian salt.)
• 1 tsp Ground black pepper (For the Svanetian salt.)

Steps

1. 1

   Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment if desired, or leave it unlined for the best contact with the metal.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   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 per serving

• side dish
• vegetarian
• vegan
• gluten-free
• dairy-free
• roasted
• Georgian
• potatoes