Georgian Garlic-Spiced Roasted Potatoes
- Makes4-6 servings
- Cook Time45 minutes
- 1
At Dezerter Bazaar in Tbilisi, Luiza Panchulidze taught us to make Svanetian salt, a seasoning from the Svaneti region in mountainous northwestern Georgia. It is flavored with dried chilies, warm spices and ample garlic, and usually is paired with potatoes and/or meat. We toss our salt with potato wedges, then roast them until deeply browned. The recipe yields about ½ cup Svanetian salt, which is enough for a few batches of potatoes, but we also love it tossed with other roasted vegetables, as a seasoning for chicken and lamb, or even sprinkled onto a tomato salad. Store extra in an airtight container and refrigerate for up to 3 weeks. Either Morton or Diamond Crystal kosher salt works in this recipe, but since Morton granules are denser, the seasoning blend made with it will pack in a little more salinity.
Don’t forget to turn the potatoes cut side down on the baking sheet so they make good contact with the metal for better browning. Also, allow the potatoes to roast at least 15 minutes before flipping; they will release more easily once they have formed a crust.
Step 1
Heat the oven to 475°F with a rack in the middle position. Mist a rimmed baking sheet with cooking spray.
Step 2
To make the Svanari salt, in a 10-inch skillet over medium, combine the coriander seeds, caraway seeds and árbol chili. Toast, shaking the pan often, until fragrant, 2 to 3 minutes. Transfer to a spice grinder and cool completely. Add the fenugreek, dill, paprika and turmeric; pulse to a coarse powder, about 10 pulses. Transfer to a medium bowl, then add the salt and garlic. Using your hands, combine the ingredients, rubbing the garlic into the mixture.
Step 3
To make the potatoes, toss the potato wedges with the oil and 2 tablespoons of the Svanetian salt (reserve the rest for another use). Using your hands, toss and press the seasoning onto the potatoes so it adheres. Scrape the potatoes and any residual seasoning onto the prepared baking sheet, then distribute in an even layer, placing the wedges cut side down.
Step 4
Roast until well browned and a skewer inserted into the potatoes meets no resistance, 30 to 35 minutes; use a metal spatula to flip the potatoes halfway through.
