1 tsp coriander seeds
1/2 tsp fennel seeds
1/2 tsp dried oregano
1/4 to 1/2 tsp dried hot red pepper flakes (the latter will make them quite spicy, so use according to your preferences)
1 tsp kosher salt
2 lbs medium sweet potatoes
3 tbsp vegetable oil
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 for 20 minutes. Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more.
