Herby Roasted Potatoes
1½ pounds Yukon Gold or other waxy potatoes, peeled and cut into 1½-inch chunks
1½ tablespoons melted ghee or neutral oil
Toasted Spice Blend:
½ teaspoon coriander seeds
½ teaspoon cumin seeds
½ teaspoon fennel seeds
3 scallions (white and green parts), finely chopped (about ⅓ cup)
⅓ cup chopped cilantro leaves and tender stems
¼ cup chopped fresh dill
1 to 2 teaspoons minced serrano, jalapeño, or Thai bird chilies (with seeds), to taste
½ teaspoon fine sea salt
1 tablespoon fresh lime juice
1 tablespoon melted ghee or neutral oil
Preheat the oven to 500°F.
Prepare the potatoes: Place the potato chunks in a 3- or 4-quart pot and cover with water by 1 inch. Salt to taste and bring to a boil over high heat. Reduce the heat to medium and simmer for 8 minutes, or until tender when poked with a knife. Drain the potatoes in a colander, then return them to the pot and toss with the ghee until uniformly coated.
Transfer the potatoes to a large baking sheet and spread them out in a single layer to allow for even browning. Roast until they turn golden brown, about 10 minutes or more, depending on how browned you like them.
Meanwhile, toast the spices: Place the coriander, cumin, and fennel seeds in a small skillet over medium heat. Stir frequently and when the seeds begin to brown and smell toasty, in about 2 minutes, tip them from the skillet into the bowl of a mortar and pestle. Let them cool for a few minutes, then grind them to a coarse powder (Alternatively, use an electric spice grinder and quickly pulse seven to ten times.)
Prepare the herb mixture: In a serving bowl, place the ground toasted spices, scallions, cilantro, dill, green chili, salt, lime juice, and melted ghee and mix well. Set aside.
Remove the potatoes from the oven and, with a fork, press on each potato so it opens to create some good nooks and crannies. Add the potatoes to the bowl with the spice-herb mixture and toss thoroughly. Taste for seasoning and adjust, then serve immediately so they maintain some crispness!