Description
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 moreish.
Ingredients
For the potatoes –
- 2lb/1kg potatoes (Maris Piper, King Edward, Agria, Yukon gold or similar roasting potato)
- 2 tablespoons salt
- 1/4 cup light olive oil (or sunflower or rapeseed oil)
- 1 tablespoon dukkah
- 1 tablespoon fresh thyme leaves
For the pink tahini –
- 2 cooked beetroot (roughly 2oz/60g)
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 cup water water
- 1/2 cup tahini
To serve –
- 1/2 cup aioli of your choice (try making my easy vegan garlic aioli)
- 2 teaspoons flaky salt
Essential equipment –
Food processor or blender (for the pink tahini sauce)
Instructions
- Heat the olive oil. The secret to super crispy potatoes is HOT oil. That means you want to start by pouring ¼ cup of olive oil into the dish you’ll be cooking your potatoes in, and popping it into the oven at 480F/250C fan. Let the oil heat for at least 30 minutes before you add the potatoes.
- Par-boil the potatoes. Chop the potatoes into large wedges, then get them and 2 tablespoons of salt into a large pot. Cover with cold water then place over medium heat. Bring to a boil, then let simmer for 5 minutes until you can easily pierce them with a fork. Drain them in a colander, then pop back into the empty, dry pot. Sprinkle over 1 tablespoon of dukkah, and give the pot a good shake to coat the potatoes and fluff them up. The dukkah will stick to all the fluffy bits on the outside of the potatoes and form a delicious, crispy crust.
- Roast the potatoes. Once the oven is super hot and has been heating for at least 30 minutes, remove the dish or tray from the oven and CAREFULLY pour the dukkah-crusted potatoes in. They’ll splatter and sizzle (very satisfying!) when they’re added, so be careful you don’t get flicked with hot oil. Roast them for 45 minutes, giving them a couple of tosses throughout the cooking time.
- Make the pink tahini. I like to do this while the potatoes are cooking to maximise time. Chop the cooked beetroot into rough chunks, and add to the bowl of your food processor or blender along with 1 teaspoon of lemon juice, 1/4 teaspoon of salt and the water. Blitz to combine into a deep pink puree. Scrape down the sides of the bowl, then add the tahini and blitz until pink and creamy. Set aside. PRO TIP: If you find the tahini is too thick for your liking, drizzle in a little water. Likewise, if it’s a bit runny, add a little more tahini. It will firm up as it sits too.
- Garnish and serve. Once the potatoes look golden and crispy on the outside, remove them from the oven and scatter 2 teaspoons of flaky salt on top. Give them a good toss. Smooth the ½ cup of aioli onto a serving plate, top with the potatoes, then drizzle over the pink tahini and finish with the thyme leaves.
Notes
PREP AHEAD: The pink tahini sauce can be made 3 days ahead of time, as can the aioli (if you’re using my vegan 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 in a foil-covered dish or tray for 20 minutes.
SUBSTITUTIONS: Use thick Greek yogurt or labneh in place of the aioli, and you can leave the beetroot out of the tahini sauce if you’re not a fan or you don’t have any. You could make this delicious tahini yogurt sauce or green tahini sauce in its place. If you can’t find dukkah, use sesame seeds and a little flaky salt in its place.
SERVING SUGGESTIONS: The recipe makes more pink tahini sauce that you’ll need for drizzling, but you can use it as a gorgeous sauce with loads of different things – try spooning it over roasted veggies, chicken or barbecued steak. I’ve also used it on toast with tomatoes and feta for a colourful bruschetta!
- Prep Time: 15
- Cook Time: 50
- Category: sides
- Method: oven
- Cuisine: mediterranean
Nutrition
- Serving Size: 200g
Keywords: crispy potatoes, potato wedges, dukkah wedges, pink sauce, spiced wedges