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Whether you're entertaining or taking a plate, this side dish of Smashed Roasted Potatoes with Dukkah elevates roast potatoes with the unique flavours of dukkah.

Prep time: 20 mins
Cook time: 60 mins
Serves: 6

Roast Potatoes Ingredients

1 kg	Small potatoes
30 g	Butter
3 Tbsp	Olive oil

Dukkah Ingredients

¾ cup	Hazelnuts
2 Tbsp	Coriander seeds
1 Tbsp	Cumin seeds
¼ cup	Sesame seeds
1 Tbsp	Dried thyme
1 tsp	Sea salt
¼ tsp	Ground chilli

Directions

1. Pre-heat oven to 200°C.
2. Heat water in a large pot and add the potatoes, cover, and boil until tender. To check they are cooked, poke a knife into the thickest part of the potato and if it goes in easily it is ready. Remove from heat and drain.
3. Arrange the potatoes on a baking tray. Using a potato masher, press down gently on each potato until the skins split and they flatten.
4. In a small saucepan melt the butter and olive oil together. Pour this over the potatoes and bake for 45 minutes or until golden brown and crunchy.
5. While the potatoes are cooking make the dukkah. Place the hazelnuts into an oven-proof dish and roast for 8-10 minutes or until the skin starts to come away from the nut and they are golden brown. Keep an eye on them and give them a shake every couple of minutes to ensure even cooking. Remove from the oven and tip out onto a tea towel.
6. Fold the tea towel over and use your hands to rub over the nuts to loosen their skins. Discard the skins and place the hazelnuts into a food processor.
7. In a heavy-bottomed frying pan over a medium-high heat, toast the coriander and cumin seeds until fragrant. Place onto a plate to cool. Next toast the sesame seeds for 3-5 minutes or until golden brown. Set aside to cool.
8. Grind the coriander and cumin seeds in a mortar and pestle. Add spices, thyme and salt to the food processor with the hazelnuts and process until coarsely ground. You want the mixture to have some texture rather than be blitzed to a powder. Tip out into a bowl, add the sesame seeds and mix to combine.
9. Once the potatoes are golden brown, remove from the oven. Sprinkle over the dukkah and serve immediately.

Tip: This recipe makes more dukkah than you will need so store what is left in an airtight container or jar. Sprinkle over salads or poached eggs. Or serve with olive oil and crusty bread.