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
Directions:
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).
