Preheat oven to 190C. Cut potatoes into wedges and place into a large baking tray.
Add olive oil, spices, seasoning and stock, place in the oven and roast until potatoes are tender and golden. Add the olives for the final 5 minutes of cooking.
Meanwhile, make the salsa by combining the ingredients in a small bowl and season to taste.
Serve the potatoes on a platter sprinkled liberally with dukkah and the yoghurt and salsa on the side.
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