- 1 tsp. coriander seeds
- 1/2-tsp. fennel seeds
- 1/2-tsp. dried oregano
- 1/2-tsp. dried hot red pepper flakes
- 1 tsp. kosher salt
- 2 lb. medium sweet potatoes
- 3 Tbs. vegetable oil
Preheat oven to 425 degrees F. Coarsely grind coriander, fennel, oregano and red pepper flakes in an electric coffee or spice grinder or with a mortar and pestle. Stir together the spices and salt. Cut potatoes lengthwise into 1-inch wedges.
Toss the wedges with oil and spices in a large roasting pan and roast in middle of the oven for 20 minutes. Turn the wedges over with a spatula and roast until tender and slightly golden (15-20 minutes more).