Dukkah Potatoes
No fall harvest meal is complete without potatoes, and these potatoes—seasoned with an Egyptian-style dukkah nut and spice blend—pair perfectly with pepper-crusted steak. Much like the steak rub, you will end up with more dukkah spice blend than you need for this recipe, but we promise you won’t be sad about it.
Ingredients
3 tablespoons olive oil
3 tablespoons melted butter
4 pounds gold potatoes, peeled
and very thinly sliced
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
½ cup whole milk Greek yogurt
¼ large red onion, finely diced
¼ cup finely chopped cilantro
For Dukkah Spice Blend:
1 cup hazelnuts (or shelled pistachios)
1 tablespoon fennel seed
1 tablespoon cumin seed
1 tablespoon coriander seed
1 teaspoon kosher salt
Pinch cayenne
Directions
Preheat the oven to 375 degrees F.
In a small bowl, combine the olive oil and butter. Divide half the mixture between two large baking sheets, using a pastry brush to create an even coating. Spread about half the potatoes on each pan, then brush the remaining oil/butter mixture over the top. Sprinkle with salt and pepper.
Roast the potatoes for an hour until crispy and browned around the edges.
To make the dukkah spice blend, toast the hazelnuts over medium heat in a large skillet until the oils start to release, about 8 minutes. Place the hazelnuts in a food processor. Allow the hazelnuts to cool, then pulse until finely ground.
In the same skillet, toast the fennel, cumin and coriander seeds over medium heat until fragrant, about 3 minutes. Grind in a spice grinder until finely ground. Combine with the ground hazelnuts, salt and cayenne.
To serve, top the potatoes with a generous sprinkle of dukkah spice blend followed by dollops of yogurt, onion and cilantro.
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