Honey & Dukkah Roasted Potatoes With Whipped Feta & Pickled Onion
Crispy honey-roasted potatoes coated in our aromatic dukkah for the perfect sweet, nutty crunch ✨
Crispy honey-roasted potatoes coated in our aromatic dukkah for the perfect sweet, nutty crunch ✨
4
40 minutes
Crispy honey-roasted potatoes coated in our aromatic dukkah - Served over creamy whipped feta with tangy pickled onion and fresh coriander, this is the ultimate side that steals the spotlight — simple, bold, and full of flavour 🥔💫
Author:Alexandra Fine Foods
Dukkah Roast Potatoes:
1kg baby agria potatoes, washed & cut in half
1 tsp flaky sea salt
1 Tbsp runny honey
2 Tbsp Alexandra’s Aromatic Dukkah
1 handful coriander, to garnish
Extra virgin olive oil, for cooking
Pickled Onion:
½ red onion, thinly sliced
3 Tbsp red wine vinegar
1 Tbsp caster sugar
Whipped Feta:
100g feta cheese
⅓ cup full-fat sour cream
1 clove garlic, peeled
1 Tbsp each hulled tahini & extra virgin olive oil
Preheat your oven to 200°C fan bake. Line a medium oven tray with baking paper.
Dukkah Roast Potatoes:
Toss the potatoes on the oven tray with a generous drizzle of olive oil and sea salt. Roast for an initial 25 minutes, or until golden and tender. Transfer the roasted potatoes to a large mixing bowl, along with the honey and dukkah. Toss to coat the potatoes, then return to the oven tray. Return to the oven for a further 5-10 minutes, or until the potatoes are golden and just starting to caramelise.
Pickled Onion:
Toss all of the ingredients together in a small bowl with a big pinch of flaky salt. Set aside to pickle, until ready to serve. Drain before using.
Whipped Feta:
Add all of the ingredients to a mini food processor and blend together, until smooth and creamy. Set aside in the fridge until ready to serve.
To Serve:
Spread the whipped feta over a serving platter, then pile the dukkah roast potatoes on top. Garnish with the red onion and coriander.