Ingredients
Potatoes, pistachios, olive oil.
After making my Carrot & Wensleydale salad, I had some of the seasoned pistachio mixture left. I was going to make Dukkah, a firm favorite of mine, but I had some fabulous potatoes from my favorite stall at Leeds Market and decided to make a lovely crispy coating.
1) Slice the potatoes (half the flavor 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.