2lbs.medium sweet potatoes, scrubbed (peeled or not; it's up to you)
Instructions
Preheat oven to 425°F.
Coarsely grind coriander, fennel, oregano, and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir together spices and salt. Cut potatoes lengthwise into 1-inch 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.
Notes
SoupAddict's notes: I would recommend slicing the potatoes into 1/2? thick wedges. After they were finished roasting, I also stuck them under the broiler for several minutes to dry them out a bit. One treatment I might try next time is to simply spray the wedges with spray oil, instead of using vegetable oil, and then sprinkle on the spices.Adapted from a recipe in Gourmet, January 2002