Name: Potatoes roasted in Ghee with Dukkah and herbs
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 500 g potatoes peeled, halved; 50 g ghee or duck fat; 4 garlic cloves; 2 fresh rosemary sprigs; salt and freshly ground black pepper to taste; 2 cup mixed nuts; 1 tsp cumin seeds; 1 tsp coriander seeds; 1/2 tsp dried oregano; 1 tsp fresh parsley chopped; 1 tsp fresh thyme chopped; salt and freshly ground black pepper to taste

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Ingredients (12)

ROASTED POTATOES:

500 g	potatoes — peeled, halved
50 g	ghee — or duck fat
4	garlic — cloves
2	fresh rosemary — sprigs
	salt and freshly ground black pepper — to taste

HOMEMADE DUKKAH:

2 cup	mixed nuts
1 tsp	cumin — seeds
1 tsp	coriander — seeds
1/2 tsp	dried oregano
1 tsp	fresh parsley — chopped
1 tsp	fresh thyme — chopped
	salt and freshly ground black pepper — to taste

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Method:

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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