Persian Spiced Crispy Potatoes

This crispy potato recipe draws its flavor from Advieh, a blend of 7 staple spices in Iranian cuisine. Salt-free and full of fragrant spices, this blend can be used on anything from rice dishes to meats and vegetables. Boldly aromatic from preparation to the table, we like to add a touch of rosemary to the mix for an even more flavorful, holiday-inspired combination. 

This mix is best made with whole spices, ground at the time of cooking—a perfect excuse to pull out your 'Alice's' Mortar and Pestle! And another recipe to try in our newly launched Clay Roasting Tray


Grind each spice individually and separate until ready to combine. Once spices are ground, measure out the following:

3 tbs cumin
2 tbs cinnamon
2 tbs coriander
1 tbs cardamom
1 tbs rose petal
1 tbs black pepper
1 tbs all spice

1 pinch of rosemary
Extra virgin olive oil
Any small, creamy, yellow potatoes — like Dutch Baby or Yukon Gold


Begin by making the Advieh using whole spices in our mortar and pestle. Keep in an air-tight container until ready to use. 

Preheat your oven to 400°F while you prepare the potatoes. Parboil the potatoes in heavily salted boiling water until they are easily pierced with a small knife but not falling apart. Strain the potatoes and toss in extra virgin olive oil, salt, and a generous amount of the Advieh spice blend. Add just a pinch of rosemary to the oiled and spiced potatoes.

Using the back of a large wooden spoon (or the palm of your hand!), smash each potato carefully to flatten it and break the skin, still keeping them largely intact. Lay the potatoes in one layer on a lightly oiled clay tray, roasting dish, or cast iron pan. Roast until golden brown and crispy, about 30-40 minutes, flipping them carefully with a spatula midway through.