• 2 pounds small new or fingerling potatoes,
• washed, drained and cut in half
• 2 teaspoons coarse sea salt
• 3 tablespoons extra virgin olive oil
• 1 tablespoon dukkah

1. Preheat the oven to 400 degrees F.
2. Toss the potatoes with the sea salt and olive oil to coat thoroughly. Spread in one layer on a sheet pan.
3. Bake until golden, about 50 minutes. Sprinkle with dukkah and stir to coat the potatoes. Serve with roast chicken or grilled pork chops.

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