Spiced Potatoes & Agretti


  • 1 pound fingerling or other small potatoes
  • 1 bunch agretti, leaves picked (removing them the same way your would rosemary from its stem)
  • 5 tablespoons olive oil
  • 2 teaspoons cumin seed
  • 2 teaspoons fennel seed
  • 2 teaspoons caraway seed
  • 2 teaspoons coriander seed
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground ginger 
  • Kosher salt
  • Freshly ground black pepper



Place potatoes in a medium sauce-pot and cover with water and ¼ cup salt. Place over medium-high heat and bring to a boil.

Cook potatoes until tender, about 12-15 minutes. Drain potatoes.

Add 1 tablespoon olive oil to a pre-heated cast iron skillet over high heat. Once the oil beings to smoke and the agretti and cook for 2-3 minutes, stirring occasionally until the agretti begins to char but is still crisp. Remove from the pan, season with salt and set aside. 

In the same pan, heat 4 tablespoons olive oil.

Add the potatoes and cook, tossing every 2 minutes until they begin to brown on some sides.

Add all spices and toss the potatoes to coat, cooking for 1-2 minutes until the spices become fragrant. 

Add the agretti and toss. Season with salt, if needed. 


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