Gourmet Roasted Potatoes

Ingredients

FOR THE POTATOES

• 100ml olive oil
• 1/4 cup sunflower seeds
• 1/4 cup pecans
• 1/4 cup coriander seeds
• 1/2 chili, finely diced
• 8 Yukon gold potatoes (or more depending on how much you want to make)
• 1 treviso lettuce
• 1 teaspoon sumac powder
• salt and pepper, to taste

FOR THE YOGURT

• 2 tablespoons plain yogurt, heaping
• 1/2 cucumber, grated
• 1 bunch of mint (approx. 5 leaves), finely chopped
• 1/2 chili, finely diced

Method

1. Pre-heat the oven to 400°F.
2. Start by peeling and cutting the potatoes in half. As you are cutting the potatoes, place them in a bowl of cold water as you go. Once you have cut all the potatoes, place them in a deep pot filled with cold water. Make sure to salt the water. Turn the stove onto medium-high heat and par-boil the potatoes. This will take about 10 minutes. Drain and set aside while you make the nut and seed mixture.
3. Toast the sunflower seeds, coriander seeds, and pecans in a small saucepan over medium-high heat. Once done, chop the mixture. You want it to still be slightly chunky. Add the nuts and seeds to a bowl. Mix in the chili and olive oil.
4. Gently shake the potatoes until fluffy, then place them on a lined baking tray. Cut the treviso lettuce into wedges and place on the same baking tray as the potatoes. Drizzle the potatoes and lettuce with olive oil. Season with salt, pepper, and sumac powder.
5. Roast for 20 minutes, then remove the lettuce. Continue to roast the potatoes for a further 20 minutes or until golden brown and crispy.
6. In a small bowl, combine all the ingredients for the yogurt. Make sure to squeeze the excess liquid from the grated cucumber.
7. In a serving bowl, spread the yogurt, then place the roasted potatoes on top. Spoon the nut mixture on top and serve!