This recipe is great for people with a gluten-free diet. Please check each ingredient you purchase to ensure it does not contain gluten.
Function: Circo Therm®
Dukkah Crusted Potato Wedges
Ingredients
1/2 cup natural almonds, finely chopped
2 tablespoons hemp seeds
2 tablespoons sesame seeds
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon ground chillies, if desired
1kg roasting potatoes, cut into wedges
1-2 tablespoons light olive oil
Sour cream, for serving
Hummus for serving
Sweet chilli sauce, for serving
Store the remaining Dukkah in an airtight jar or snap lock bag.
Method
Preheat the oven on CircoTherm® to 190 °C.
In a small frypan combine the almonds and seeds and toast on induction setting 5 for 8-10 minutes or until lightly golden, stir through the spices and salt and allow to cool.
Place the potato wedges into a bowl. Add the oil and half the Dukkah and toss until the wedges are well coated then place in a single layer on a lined universal tray. Bake for 40-45 minutes, turning half way through the cooking process until tender, crisp and golden.
Serve immediately with sour cream, hummus and drizzle of chilli sauce.
Authors Bio
As an experienced home economist and Food Designer Trish has worked over the span of her career in the food and home appliance industry as a demonstrator, teacher, recipe developer and food stylist. For more than 20 years she worked for and later managed the test kitchen for a large FMCG company working on some of Australia’s most trusted and iconic food brands, developing recipes and usages for their products as well as styling mouth watering images for cookbooks and websites. She has also appeared regularly as a brand ambassador on a number of well loved television cooking shows.