When the craving for something crispy and flavorful strikes, it’s hard to resist the allure of roasted potatoes. My latest culinary adventure in the kitchen led me to create these irresistible Crispy Dukkah Potatoes with Aioli and Pink Tahini Sauce. Picture this: potatoes transforming into golden, crunchy bites, their outer layers seasoned with aromatic dukkah, while the creamy aioli and vibrant pink tahini offer a delightful twist that elevates every bite.
This recipe was born out of a rainy afternoon that called for comfort food, and boy, did it deliver! The earthy crunch of the dukkah coupled with the tangy richness of tahini and aioli creates a symphony of flavors that dances on your taste buds. Not only are these potatoes a showstopper, but they are also surprisingly easy to prepare, making them the perfect addition to any meal or special occasion. Get ready to impress your family (or just treat yourself) with this simple yet stunning dish that promises to become a regular in your recipe rotation!
Why are Crispy Dukkah Potatoes irresistible?
Golden, Crispy Exterior: These potatoes achieve the perfect crunch, thanks to a flavorful dukkah coating that brings exciting textures to every bite.
Vibrant Pink Tahini: This stunning sauce not only captivates the eyes but bursts with flavor, making every mouthful a colorful delight.
Quick and Easy: Despite their gourmet appearance, this recipe is straightforward and accessible, ideal for everyday cooking or special celebrations.
Crowd-Pleasing Appeal: Whether for a family dinner or a festive gathering, these potatoes are sure to impress and satisfy your guests’ cravings.
Versatile Combinations: Pair them with your favorite proteins or serve as a stunning side dish alongside other main courses for a fresh twist.
Elevate your potato game and discover more delicious ideas with this aioli!
Crispy Dukkah Potatoes Ingredients
Dive into the delightful world of Crispy Dukkah Potatoes with Aioli and Pink Tahini Sauce with these essential ingredients!
For the Potatoes
• Potatoes – 2 lb: Choose from Maris Piper, King Edward, Agria, or Yukon gold for the best roasting results.
• Salt – 2 tablespoons: This enhances flavor and helps achieve the perfect texture when boiling.
• Light Olive Oil – 1/4 cup: Opt for sunflower or rapeseed oil if you’d like a different flavor profile.
• Dukkah – 1 tablespoon: This aromatic blend adds incredible earthy and nutty flavors to your potatoes.
• Fresh Thyme Leaves – 1 tablespoon: A fragrant herbal touch, enhancing the overall dish.
For the Pink Tahini Sauce
• Cooked Beetroot – 2 oz (approximately 2 cooked beetroots): This gives the sauce its stunning color and earthy sweetness.
• Lemon Juice – 1 teaspoon: Brightens up the flavors for a refreshing zing.
• Salt – 1/4 teaspoon: Balances flavor in the sauce.
• Water – 1/4 cup: Helps achieve the desired consistency for the sauce.
• Tahini – 1/2 cup: Creamy and rich, it’s the base that merges beautifully with the beetroot.
For the Aioli
• Aioli of Your Choice – 1/2 cup: Pick your favorite for a deliciously creamy complement.
• Flaky Salt – 2 teaspoons: A final touch to enhance the crunchiness and flavor of the roasted potatoes.
Gather these ingredients and prepare to create a dish that’s not just food but an experience, bursting with flavor and extraordinary textures!
How to Make Crispy Dukkah Potatoes
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Preheat: Start by heating 1/4 cup of light olive oil in a dish in the oven at 480°F (250°C) fan. Allow it to warm for at least 30 minutes to prepare for that perfect roast.
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Chop: Chop the potatoes into large wedges and place them in a large pot. Add 2 tablespoons of salt, cover with cold water, and bring to a boil. Simmer for 5 minutes, or until fork-tender, then drain and return the potatoes to the dry pot.
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Coat: Sprinkle 1 tablespoon of dukkah over the potatoes. Give the pot a gentle shake to ensure each potato wedge is evenly coated with this aromatic mix.
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Roast: Carefully pour the dukkah-coated potatoes into the hot oil in the oven. Roast for 45 minutes, tossing the potatoes occasionally until they are golden brown and crispy.
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Prepare Beetroot Sauce: While the potatoes are roasting, chop the cooked beetroot and place it in a food processor. Add 1 teaspoon of lemon juice, 1/4 teaspoon of salt, and 1/4 cup water. Blitz until you have a smooth, deep pink puree.
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Add Tahini: Incorporate 1/2 cup of tahini into the beetroot mixture in the food processor. Blitz again until the sauce is creamy. Feel free to add more water or tahini to adjust the thickness to your liking.
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Finish Potatoes: Once the potatoes are beautifully golden and crispy, remove them from the oven. Sprinkle 2 teaspoons of flaky salt over the hot potatoes and toss to combine.
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Serve: On a serving plate, smooth 1/2 cup of aioli. Top with the crispy potatoes, then drizzle the vibrant pink tahini over and garnish with fresh thyme leaves for an elegant touch.
Optional: Serve with a sprinkle of extra dukkah for added crunch!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Crispy Dukkah Potatoes with Aioli and Pink Tahini Sauce are fantastic for meal prep! You can chop the potatoes and store them in cold water (to prevent browning) for up to 24 hours in the refrigerator. Additionally, prepare the pink tahini sauce by blending the beetroot, lemon juice, salt, and tahini, then refrigerate it for up to 3 days. When you’re ready to serve, simply heat the oil, boil the potatoes for 5 minutes, coat them with dukkah, and roast until crispy. This way, you’ll save precious time on busy weeknights while ensuring your meal is just as delicious!
What to Serve with Crispy Dukkah Potatoes with Aioli and Pink Tahini Sauce?
Transform your delightful potatoes into a balanced meal or a snack spread that captivates the senses.
- Grilled Lemon Herb Chicken: Juicy, zesty chicken complements the earthy potatoes while providing protein-packed goodness.
- Garlic Butter Shrimp: These succulent shrimp, bathed in garlic and butter, will create a harmonious seafood twist alongside the potatoes.
- Roasted Veggie Medley: Bright colors and fresh flavors from seasonal vegetables add a beautiful contrast, making the dish even more vibrant.
- Quinoa Tabbouleh Salad: Light, herby, and refreshing, this salad pairs wonderfully with both the crispy potatoes and the creamy sauces.
- Spicy Chickpea Bake: A blend of spices and textures from roasted chickpeas will enhance the dish’s depth, bringing a medley of flavors.
- Feta and Olive Tapenade: The salty, tangy spread will elevate the dishes’ taste profile and provide a satisfying contrast to the creamy sauces.
- Minted Yogurt Sauce: Creamy and cooling, this sauce offers a refreshing dip that works beautifully with the warm, spicy potatoes.
- Chilled Rosé Wine: Sipping a chilled glass of rosé will enhance your dining experience, complementing the flavors of the roasted potatoes effortlessly.
- Chocolate Mousse: End your meal on a sweet note with a rich, creamy chocolate mousse that will balance the savory elements of the dish.
- Lemon Sorbet: For a light dessert to cleanse your palate, this refreshing sorbet is a sweet and tangy finish that does not overwhelm.
How to Store and Freeze Crispy Dukkah Potatoes
Fridge: Store leftover Crispy Dukkah Potatoes in an airtight container in the fridge for up to 3 days. Reheat in the oven to restore their crunch.
Freezer: For longer storage, freeze cooked potatoes in a single layer on a baking sheet. Once frozen, transfer to a freezer bag for up to 3 months.
Reheating: To reheat from frozen, bake at 400°F (200°C) for 20-25 minutes until heated through, tossing occasionally for even crispiness.
Airtight Containers: Always use airtight containers for storing to keep flavors fresh and avoid freezer burn.
Crispy Dukkah Potatoes Variations
Feel free to make these potatoes your own with these exciting twists and substitutions!
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Spicy Kick: Add 1 teaspoon of smoked paprika or chili powder to the dukkah before coating for a fiery flavor upgrade. The warmth beautifully complements the earthy potatoes.
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Herb Blend: Swap thyme for rosemary or parsley for a fresh herbal twist that infuses the potatoes with a delightful aroma. Everyone loves a hint of herbaceous freshness!
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Sweet Potato Alternative: Use sweet potatoes instead of regular ones for a sweeter taste and vibrant color. Their natural caramelization adds a delicious depth to your dish.
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Vegan Aioli: Choose a plant-based aioli or blend soaked cashews with garlic and lemon juice for a delicious vegan alternative without sacrificing richness. Your guests will love every creamy bite!
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Nut-Free Version: Omit dukkah and use seasoned breadcrumbs instead for a nut-free crispy coating. This simple swap keeps the texture exciting while ensuring everyone can enjoy it!
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Citrus Zing: Incorporate lime juice instead of lemon in the tahini sauce for a zippier taste that brightens up the entire dish. A touch of citrus can work wonders!
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Savory Toppings: Experiment with toppings like crumbled feta or crispy bacon bits for an added layer of flavor and texture. Who can resist that extra crunch?
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Garnish Variety: Garnish with pomegranate seeds or chopped nuts instead of thyme for an alluring finish and a hint of sweetness that contrasts beautifully with the savory elements.
Embrace your creativity and enjoy the many ways to personalize this scrumptious recipe!
Expert Tips for Crispy Dukkah Potatoes
• Choose the Right Potatoes: Use starchy, fluffy potatoes like Yukon Gold for the best texture. Waxy potatoes may not achieve the same crispiness.
• Preheat the Oil Well: Make sure the oil is hot before adding the potatoes. This helps them crisp up nicely and avoids a greasy texture.
• Don’t Overcrowd the Pan: Spread the potatoes in a single layer for even cooking. Overcrowding causes them to steam rather than roast, resulting in less crispiness.
• Toss Halfway Through: Remember to toss the potatoes halfway through roasting for an even golden color and to prevent sticking.
• Adjust the Sauce as Needed: If the pink tahini sauce is too thick, add a little more water for a creamier consistency. Balance is key for the perfect dip!
Get ready for your new favorite side dish with these Crispy Dukkah Potatoes with Aioli and Pink Tahini Sauce that will surely impress!
Crispy Dukkah Potatoes with Aioli and Pink Tahini Recipe FAQs
What type of potatoes work best for crispy dukkah potatoes?
Absolutely! For the best texture and flavor, go for starchy potatoes like Maris Piper, King Edward, Agria, or Yukon Gold. These varieties have a fluffy interior that nicely contrasts with the crispy exterior, perfect for roasting.
How should I store leftover crispy dukkah potatoes?
To keep your Crispy Dukkah Potatoes tasty, store any leftovers in an airtight container in the fridge for up to 3 days. When ready to eat, simply reheat them in the oven at 400°F (200°C) for about 10-15 minutes to help restore their crunch.
Can I freeze crispy dukkah potatoes?
Yes! To freeze, start by spreading your cooked potatoes in a single layer on a baking sheet and place them in the freezer until solid. This usually takes about 1-2 hours. Once frozen, transfer them to a freezer bag and store for up to 3 months. When you’re ready to enjoy them, bake from frozen at 400°F (200°C) for 20-25 minutes, tossing midway for even crispness.
What if my potatoes aren’t crispy after roasting?
If your potatoes aren’t as crispy as you’d like, there are a few things to check. First, ensure your oil was hot enough before adding the potatoes; this is key to achieving that golden crunch. Secondly, make sure the potatoes are laid out in a single layer to avoid steaming. If you find them a little soggy, a quick reheat in the oven for 10 minutes can help revive that crunch!
Is there a way to adjust the pink tahini sauce for different diets?
Definitely! If you’re looking to make the pink tahini sauce nut-free or lower in calories, you can substitute tahini with a sunflower seed paste or a Greek yogurt base. Just remember to adjust water content to maintain the desired creaminess.
Are crispy dukkah potatoes suitable for people with nut allergies?
Yes, they are! Just be sure to select a dukkah mix that doesn’t contain nuts, as some variations might include them. By making informed choices, you can easily adapt this dish for those with dietary restrictions while still enjoying their incredible flavor.
Crispy Dukkah Potatoes with Aioli and Pink Tahini Magic
Ingredients
Equipment
Method
- Start by heating 1/4 cup of light olive oil in a dish in the oven at 480°F (250°C) fan. Allow it to warm for at least 30 minutes to prepare for that perfect roast.
- Chop the potatoes into large wedges and place them in a large pot. Add 2 tablespoons of salt, cover with cold water, and bring to a boil. Simmer for 5 minutes, or until fork-tender, then drain and return the potatoes to the dry pot.
- Sprinkle 1 tablespoon of dukkah over the potatoes. Give the pot a gentle shake to ensure each potato wedge is evenly coated with this aromatic mix.
- Carefully pour the dukkah-coated potatoes into the hot oil in the oven. Roast for 45 minutes, tossing the potatoes occasionally until they are golden brown and crispy.
- While the potatoes are roasting, chop the cooked beetroot and place it in a food processor. Add 1 teaspoon of lemon juice, 1/4 teaspoon of salt, and 1/4 cup water. Blitz until you have a smooth, deep pink puree.
- Incorporate 1/2 cup of tahini into the beetroot mixture in the food processor. Blitz again until the sauce is creamy. Feel free to add more water or tahini to adjust the thickness to your liking.
- Once the potatoes are beautifully golden and crispy, remove them from the oven. Sprinkle 2 teaspoons of flaky salt over the hot potatoes and toss to combine.
- On a serving plate, smooth 1/2 cup of aioli. Top with the crispy potatoes, then drizzle the vibrant pink tahini over and garnish with fresh thyme leaves for an elegant touch.