Step 1

Heat the oven to 475°F with a rack in the middle position. Mist a rimmed baking sheet with cooking spray.

Step 2

To make the Svanari salt, in a 10-inch skillet over medium, combine the coriander seeds, caraway seeds and árbol chili. Toast, shaking the pan often, until fragrant, 2 to 3 minutes. Transfer to a spice grinder and cool completely. Add the fenugreek, dill, paprika and turmeric; pulse to a coarse powder, about 10 pulses. Transfer to a medium bowl, then add the salt and garlic. Using your hands, combine the ingredients, rubbing the garlic into the mixture.

Step 3

To make the potatoes, toss the potato wedges with the oil and 2 tablespoons of the Svanetian salt (reserve the rest for another use). Using your hands, toss and press the seasoning onto the potatoes so it adheres. Scrape the potatoes and any residual seasoning onto the prepared baking sheet, then distribute in an even layer, placing the wedges cut side down.

Step 4

Roast until well browned and a skewer inserted into the potatoes meets no resistance, 30 to 35 minutes; use a metal spatula to flip the potatoes halfway through.