The Best Roasted Potatoes
A delicious recipe for roasted potatoes in ghee with dukkah and herbs.
The Best Roasted Potatoes A delicious recipe for roasted potatoes in ghee with dukkah and herbs. |
| Servings | Prep Time |
| 4as a side | 10min |
| Cook Time |
| 50min |
|
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Ingredients
Potatoes
- 500gr avalanche potatoespeeled and halved
- 50gr ghee/duck fat
- 4cloves garlic
- 2sprigs rosemary
- salt and black pepperto season
Dukkah
- 2cups mixed nuts
- 1teaspoon cumin seeds
- 1teaspoon coriander seeds
- 1/2teaspoon dried oregano
- 1teaspoon freshly chopped parsley
- 1teaspoon freshly chopped thyme
- salt and black pepperto season
Instructions
- 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.