1 teaspoon coriander seeds
1/2 teaspoon fennel seeds (omitted)
1/2 teaspoon dried oregano
1/2 teaspoon dried hot red pepper flakes
1 teaspoon kosher salt (used sea salt)
1/2 teaspoon garlic powder
2 lb medium sweet potatoes
3 tablespoons vegetable oil (used olive 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 20 minutes. Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more.