This dish has lovely Egyptian flavours along with interesting crunchy bits and transforms the humble potato salad to new levels.
Egyptian Dukkah Roasted Potatoes
Makes 4-6 side servings
Ingredients
- 3 large white washed potatoes, cut into 2cm cubes
- 1/4 cup garlic aioli
- 1/2 cup dukkah mix (below)
- 1/2 teaspoon salt
- 1/4 cup roasted cashews
- 2 tablespoons finely chopped parsley
- 1 teaspoon cumin
Dukkah Ingredients
- 2 tablespoons rice bran oil
- 1/3 cup almonds
- 1/3 cup cashews
- 1 tablespoons whole cumin seeds
- 2 tablespoon whole coriander seeds
- 1/2 tablespoon fennel seeds
- 1 tablespoon sesame seed
Method
1. make dukkah
- roast all ingredients at 180 degrees for 5 minutes. let cool.
- mix in food processor very briefly until slightly blended but not into dust – so there are uneven pieces left.
2. roast potatoes coated in a little rice bran oil at 170 degrees for 30-40 minutes until soft. let cool well.
3. mix all general ingredients together in a bowl
4. serve warm or chilled
