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dukkah roasted potatoes


Gluten Free - Dairy free

Serves 6


Genuinely Southern Forests potatoes - Royal Blues + Kipfler + Neptunes + Midnight Pearl

(all available in our bountiful growing region)

The Pickled Wife Dukkah 2-3 good tablespoons

Duck fat - 200gms

Extra virgin olive oil



Pre-heat oven to 200 degrees

Peel and cut potatoes into good size chunks or wedges and place into a large saucepan of salted cold water and bring to the boil. Cook for a further 10-12 minutes or until just cooked.

Drain potatoes into a colander and give them a good shake to soften up the edges (this makes for extra crunchy potatoes) and set aside.

Place duck fat into a roasting pan and into the pre-heated oven until melted and hot.

Place slightly cooled boiled potatoes into a bowl and lightly drizzle with extra virgin olive oil to coat the potatoes. Add the dukkah and mix so all the potatoes are well coated with the dukkah spice mix.

Add potatoes to hot duck fat and baste with the duck fat so all the potatoes are covered for an even cooking crunch. Roast potatoes for approx 30-35 minutes or until golden brown and soft when skewered.


Our region grows some beautiful varieties of potatoes, I like to use Karri Country Gourmet Potatoes grown by the Pessotto family who have been farming in the Southern Forests for the past 70 years. if I can get their a Royal Blue (slightly sweet + nutty in flavour) + Kipfler (known for it's earthy + nutty flavours) + Dutch Cream (rich + buttery flavour) or a Midnight Pearl (wine-like in flavour + tend to be a little drier and starchy) which are all great for roasting and available locally when in season.

If you are rushed for time, cook the potatoes in the microwave. This works just as well as boiling the spuds and remember, to give them a good shake to soften up the edges for that perfect extra crunch!

IMAGE + STYLING CREDIT - Jessica Wyld Photography

RECIPE - The Pickled Wife


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