If you think roast potatoes are good, you’re going to LOVE these crispy dukkah potatoes. Piled on top of creamy garlic aioli and drizzled with a super gorgeous pink tahini sauce, they’re fragrant, delicious and seriously addictive.
Love is a big plate of crispy potatoes, am I right? And if you’re looking to jazz up your roast potatoes, this is the best way to do it. Not only is it seriously delicious, but it’s also beautiful to look at (those colours!) and is much easier than you might think. It uses my favourite technique for getting the best crispy potatoes, with a couple of flavour-packed twists.
Once you’re dipping a fragrantly crusted, pink tahini sauce drizzled, crispy wedge into that super garlicky aioli base, you’ll wonder why you ever eat potatoes any other way.
There aren’t too many ingredients that go into this impressive dish – and everything is nice and easy to find!
- Potatoes. You want a fluffy, starchy potato here that will give you the gloriously soft and buttery centre. I’m using Maris piper potatoes, but you can use Yukon gold, King Edward or any variety that’s labelled as being good for roasting.
- Dukkah. This nutty and fragrant Egyptian spice blend makes both a delicious crust and a super tasty layer of seasoning on these potatoes, and they’re really the star of the show. You can find this pretty easily now in supermarkets, or you could make my easy dukkah recipe. It lasts ages and is fab to have on hand to jazz up any dish!
- Cooked beetroot. We’re keeping things simple by using the handy ready-to-eat beetroot you can easily find at the store. Go for one that’s not sitting in vinegar if possible, or your sauce will be a little too acidic.
- Tahini. Go for a brand that’s produced in Israel, Lebanon or Palestine for the best flavour and consistency. I like using the tahini from Belazu, Al Yaman or Al Nakhil.
- Aioli. If you can’t find aioli, add 2 crushed garlic cloves to 1/2 cup mayo. You could also use a thick Greek yogurt or labneh if you’re not a mayo fan.
You’ll also need a blender or food processor to make the pink tahini sauce.
MAKE IT VEGAN: Use a vegan aioli or mayo! This is a good time to try my recipe for easy vegan garlic aioli.
How to make it
Start by chopping your potatoes into large chunks then get them into a large pot with a little salt. Cover them with cold water, then cook on the stovetop for about 5 minutes.
Here comes the special part! Often when I make crispy potatoes with this technique, I’ll toss them in polenta to help them get that lovely crispy crust. In this recipe, dukkah is front and centre and acts as the polenta. This makes them extra special in two ways – first, like polenta, it helps create that lovely crunch. And second, it provides another delicious layer of flavour.
All you need to do is scatter over the dukkah and give the pot a good shake to coat the potatoes. Then, once the oil is nice and hot, transfer them to the dish and pop it in the oven. They’ll need 45 minutes to cook – give them a couple of stirs throughout that time.
While the potatoes cook, make the pink tahini. The COLOUR of this is unbeatable! And it’s super simple. First, add chopped cooked beetroot into the bowl of your blender or food processor along with lemon juice, salt and water and blitz into a paste. Then just add the tahini and blitz again until smooth and creamy.
Once the potatoes are looking super golden and when you scrape them with a spoon they make a VERY satisfying tapping sound, they’re good to go. Smooth the aioli onto the base of a serving plate, then pile on the potatoes. Finish with little dollops of pink tahini and thyme leaves.
Four things to serve with the potatoes
Got a question?
You can prepare the separate elements in advance – the pink tahini sauce can be made 3 days ahead of time, as can the aioli (if you’re using my egg-free aioli recipe, it’ll last for 3 weeks!) You can either par-boil the potatoes up to 1 day in advance, and then just cook them when you’re ready, or you can cook the potatoes and then reheat them in the oven at 360F/180C fan in a foil-covered dish or tray for 20 minutes.
Reheating them in this way means they won’t be as crispy, but they’ll still be delicious!
You can just leave out the beetroot and enjoy the potatoes with a classic tahini sauce (try my easy tahini yogurt sauce or green tahini sauce). It’ll still taste great, it just won’t have the gorgeous pink colour!
Try using sesame seeds and a little flaky salt if you can’t find dukkah.
Like this recipe? Here are some of my other favourite potato recipes
If you make this recipe let me know in the comments below! I love hearing how you get on with my creations.Print