Dukkah Roasted Potatoes Recipes
DUKKAH
Serve this nutty spice mix with toasted pitta and olive oil or use in a dish to add some Egyptian spice
Provided by Good Food team
Time 20m
Number Of Ingredients 5
Steps:
- Heat oven to 180C/160C fan/gas 4. Mix everything together in a bowl then spread over a baking tray and cook for 8-10 mins until the dukkah looks toasted.
- Tip into a food processor and pulse a few times just until the nuts are chopped not smooth.
Nutrition Facts : Calories 87 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 0.5 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein
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- Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Zest the lemon to get a pinch, then slice into wedges. TIP: Cut the potato to size so it cooks in time.
- Place the potato, dukkah and a good squeeze of lemon juice on an oven tray lined with baking paper. Drizzle with olive oil, then season with salt and pepper. Toss to coat and roast for 20 minutes.
- While the potato is roasting, roughly chop the dill, then drizzle with a little olive oil. After the potato has roasted for 20 minutes, remove the tray from the oven, then sprinkle over the dill and lemon zest. Return the tray to the oven and roast until the potato is tender, a further 5 minutes. TIP: The olive oil helps prevent the dill leaves from burning.
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