Potatoes roasted in Ghee with Dukkah and herbs

Recipe from: 14 October 2015
recipe, potatoes, side dishes

Ingredients 14
Servings 4
Time 00:20

Ingredients

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

Method

00:45
 

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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