Thursday, 7 November 2013

Pistachio crusted potatoes


Potatoes, pistachios, olive oil.
Preparation: 30 minutes

After making my Carrot & Wensleydale salad, I had some of the seasoned pistachio mixture left. I was going to make Dukkah, a firm favourite of mine, but I had some fabulous potatoes from my favourite stall at Leeds Market and decided to make a lovely crispy coating

1) Slice the potatoes (half the flavour is in the peel, leave it on!). I wanted the nutty coating to really cling to the potatoes so I crinkle cut them, but if you don't have a crinkle cutter (check your food processor!) then you could score the potatoes with a fork.

2) Add the potatoes to a bowl with a glug of olive oil and toss to coat the potatoes. If you're not terribly proficient at tossing (fnar) then cover the bowl with a plate or a layer of cling film and shake them about thoroughly.

3) Add the ground pistachios, salt and pepper to the bowl and repeat the tossing/shaking until evenly coated.

4) Add the potatoes to a baking tray and roast in the top of the oven for 20-25 minutes at 200 degrees. If you're serving these as a side dish they're really convenient to share oven-space with a bit of chicken breast or whatever. These are delicious served hot but also work really well cold in place of croutons to add texture to salad or soup.

Everything Goes With Toast   © 2008. Distributed by Blogger Templates. Template Recipes by Emporium Digital