DUKKAH SEASONED FRIED POTATOES
Lunch, Sides, Snack
Dukkan Egyptian Dukkah
6 large russet potatoes
Olive oil for baking OR
Canola Oil for frying
Fresh parsley destemmed
Clean your russet potatoes so as to ensure all soil has been removed.
Cut your potatoes in halves, and then half and half again each initial potato half so you can produce 8 wedges from each potato.
If frying your potatoes, submerge your potato wedges in hot canola oil and fry until a golden color, being careful not to burn yourself. Drain the potato wedges on a plate lined with paper towels so that excess oil can be removed, and sprinkle with a good flourish of Dukkan Egyptian Dukkah and fresh parsley.
If you’d rather bake your potato wedges, combine about 5 spoons of olive oil with 3 spoons of dukkah, a pinch of salt, and ½ teaspoon coriander powder. Toss your potato wedges in this marinade so they’re evenly coated.
Lay down the wedges skin side down on a baking tray that’s been lined with parchment paper. Bake at 390 degrees Fahrenheit for 30 minutes. Make sure to turn the potato wedges halfway through. Test with a fork and take them out when the fork makes it seem soft on the inside and crispy on the outside.