- Prep time:
- 15 minutes
- Cooking time:
- 50 minutes
- Level of Difficulty:
|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|
|Hommus for serving|
|Sweet chilli sauce, for serving|
Store the remaining Dukkah in an airtight jar or snap lock bag.
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, hommous and drizzle of chilli sauce.
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.