Oven baked Dukkah Spiced potato wedges
served with Watercress Mayo dipping sauce.
by The Daley Plate
Dukkah is an Egyptian spice blend of toasted nuts and seeds.
2 lbs russet potatoes, cut into wedges
1/4 cup melted ghee
1 tbsp Dukkah spice
1/2 cup mayonaisse
1/2 cup sour cream
2 cloves freshly chopped garlic
1 tsp sea salt
1/2 cup watercress
Set oven to broil on low.
1. Boil the potatoes in salted water until tender. Drain and place on a baking sheet. Brush with melted ghee and sprinkle with dukkah. Broil potatoes until they are golden and crunchy.
2. While the potatoes are baking, use an immersion blender to combine all ingredients for the sauce until very smooth. Cover and refrigerate until the potatoes are ready.
To serve, sprinkle with more dukkah and fresh watercress leaves.
A special thanks to one of our favourite cooks and photographers, The Daley Plate
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