DUKKAH POTATOES

recipe by Sarah Leong at Squashington Farm

Ingredients:

3 Tbsp olive oil

3 Tbsp melted butter

4 lbs gold potatoes, peels and very thinly sliced

1 1/2 tsp salt

1/2 tsp pepper

1/2 c. whole milk greek yogurt

1/4 lg. red onion, finely diced

1/4 c. chopped cilantro

Dukkah Spice Blend:

1 c. hazelnuts

1 tbsp fennel seed

1 Tbsp cumin seed

1 Tbsp coriander seed

1 tsp salt

pinch cayenne

Directions:

Preheat oven to 375.

In a small bowl, combine olive oil and butter. Divide half of the mixture between 2 large baking sheets and use pastry brush to create an even coating. Spread about half of 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 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.