Cribbed and modified from here
Preheat oven to 450
Boil, in very salty water,
2 lbs small or new potatoes
for about 10 minutes, Drain, spread on baking sheet, and pat dry if needed; then slightly crush each one.
Toast
2T white sesame seeds
in a dry cast-iron pan and set aside in a small bowl.
Slightly grind
1/2T cumin seeds
and add to the toasted sesame seeds.
Mix
1T szechuan peppercorns
1t fennel seeds
1/2t ground white pepper
1t cumin seeds
2t red pepper flakes (or one dried red chili)
1t kosher salt
1t granulated sugar
1t chicken-ramen powder
in a spice grinder and grind until fine. Add this, and
3T oil
to the cast-iron pan and cook briefly; place in a large bowl.
Add the potatoes to the large bowl and toss to coat with spice mix; lay out on the baking sheet, cover with any residual spice mix, and then sprinkle with the sesame-cumin mix.
Roast in oven about 10-15 min, turning once.
While doing so, add some oil to your pan, and cook
1T minced garlic
3-4 chopped scallions
Sprinkle these over the potatoes when you remove them from the oven.