Serious Eats: Recipes
Roasted Tomatoes, Zucchini, and Potatoes with Charnushka
Charnushka is great in spice blends and complex simmered dishes, but it's simpler dishes like these that show off all it can do. Here it's used as a substitute for black pepper as a more interesting, less abrasive compliment. Its slight bitterness and nuttiness pair well with savory fruits, of which tomatoes and zucchini are the prime examples.
The potatoes here add bulk, textural contrast, and something to soak up all the glorious drippings. The trick is to just soften them, so if you're combining them with the other vegetables, do so just before serving. Starting the potatoes while the oven preheats helps them develop a crisp, almost glassy exterior. It also solves the timing problem, as the potatoes require more cooking time than the other ingredients.