Recipe courtesy of Gourmet Magazine
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Total:
50 min
Prep:
10 min
Cook:
40 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Preheat oven to 425 degrees F.

Coarsely grind coriander, fennel, and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir together spices and 1 teaspoon kosher salt.

Cut potatoes lengthwise into 1-inch thick wedges.

Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 20 minutes. Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more.

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