Potatoes roasted in Ghee with Dukkah and herbs

A great combination that will have you finishing the whole lot!
recipe, potatoes, side dishes
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Recipe from: 14 October 2015
Preparation time: 20 min
Cooking time: 45 min


  • 500
    avalanche potatoes, peeled and halved
  • 50
    ghee/duck fat
  • 4
    garlic cloves, skin on (optional)
  • 2
    sprigs of rosemary
  • salt and black pepper to season
  • 2
    mixed nuts
  • 1
    cumin seeds
  • 1
    coriander seeds
  • 1/2
    dried oregano
  • 1
    fresh, chopped parsley
  • 1
    fresh, chopped thyme
  • salt and black pepper to season
Servings: Change Serving



Preheat the oven to 200 degrees Celsius.

Transfer the peeled and halved potatoes to a large pot, cover with water, season with salt and boil for 3 minutes.

Meanwhile, spread the ghee in an oven safe baking dish and put it in the oven while it's preheating.

Drain the boiled potatoes in a colander (you can toss it around to fluff up the edges to make it extra crispy)

Transfer the boiled potatoes to the baking tray, add the garlic (optional), rosemary and seasoning.

Roast for 20 min, remove from oven and turn them over.

Roast for another 10 – 20 min until crispy and golden.

For the dukkah; transfer all the ingredients to a pestle and mortar to crush and combine the ingredients.

Serve the Potatoes roasted in ghee with dukkah and garnish with fresh herbs.

Recipe reprinted with permission of Anina's Recipes. To see more recipes, please click here.

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Read more on: potatoes  |  recipe  |  side dishes


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