If you love roast potatoes, you’ll adore these crispy dukkah potatoes. Served on a bed of creamy garlic aioli and finished with a vibrant pink tahini drizzle, they’re aromatic, flavourful and utterly moreish.
These potatoes take everyday roast potatoes up a notch. They’re simple to make, impressive to serve and use a straightforward method for the crispiest exterior with a soft, fluffy centre. The dukkah creates a crunchy, nutty crust while the pink tahini adds a gorgeous colour and subtle earthiness. Paired with garlicky aioli, each bite is addictive.
Ingredients
This recipe keeps things uncomplicated — all the ingredients are easy to find.
- Potatoes. Choose a starchy roasting potato for a fluffy interior: Maris Piper, King Edward, Yukon Gold or similar.
- Dukkah. A nutty Egyptian spice blend that forms a crisp, flavourful crust. Buy it ready-made or use a homemade version.
- Cooked beetroot. Ready-to-eat beetroot makes the bright pink tahini effortless. Choose one not packed in vinegar for a milder sauce.
- Tahini. Use a smooth tahini for the creamiest texture.
- Aioli. Use store-bought or make your own by mixing crushed garlic with mayo. Thick Greek yogurt or labneh are good alternatives if you prefer.
You’ll also need a blender or food processor to make the pink tahini.
Make it vegan: Swap in a vegan mayo or vegan aioli.
How to make it
Begin by chopping the potatoes into large wedges. Place them in a large pot with 2 tablespoons of salt, cover with cold water and simmer for about 5 minutes so they’re just starting to soften. Drain and return them to the empty pot.
To create the crust, sprinkle the potatoes with dukkah and give the pot a good shake to coat and fluff their surfaces. Heat 1/4 cup of oil in your baking dish in a very hot oven so the oil is smoking-hot before the potatoes go in — this is the key to maximum crispiness. Carefully add the dukkah-coated potatoes to the hot oil, roast for about 45 minutes and toss a couple of times during cooking until golden and crisp.
While the potatoes roast, prepare the pink tahini. In a blender or food processor, combine chopped cooked beetroot with lemon juice, salt and a little water and blitz to a smooth paste. Add the tahini and blend again until silky — adjust the consistency with more water or tahini as needed.
When the potatoes are deep golden and make a satisfying tapping sound when scraped, remove from the oven. Spread the aioli across a serving plate, pile on the potatoes, dot or drizzle the pink tahini on top and finish with fresh thyme leaves and flaky salt.
Four things to serve with the potatoes
Got a question?
Yes. The pink tahini can be made up to 3 days ahead, and aioli also keeps for several days (vegan aioli lasts longer). You can par-boil the potatoes a day ahead and roast them when ready, or roast them, then reheat in a foil-covered dish at 360F/180C for 20 minutes — they won’t be as crisp but will still taste great.
Absolutely. Leave the beetroot out and use a classic tahini or tahini-yogurt sauce instead. The flavour will still be delicious; it simply won’t be pink.
If you don’t have dukkah, use sesame seeds mixed with a little flaky salt to add crunch and nutty flavour.
Like this recipe? Here are some other favourite potato recipes
If you try this recipe, leave a comment — I love hearing how it turns out.
Crispy Dukkah Potatoes with Aioli and Pink Tahini Sauce
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- Author: Kate Alexandra
- Total Time: 1 hour 5 minutes
- Yield: 6 side servings
- Diet: Vegetarian
Description
Crispy dukkah-coated potatoes served on garlicky aioli with a colourful beetroot tahini drizzle — an easy, showstopping side dish.
Ingredients
For the potatoes
- 2 lb / 1 kg potatoes (roasting variety)
- 2 tablespoons salt (for boiling)
- 1/4 cup light olive oil (or sunflower/rapeseed)
- 1 tablespoon dukkah
- 1 tablespoon fresh thyme leaves
For the pink tahini
- 2 cooked beetroot (about 60 g)
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 cup water
- 1/2 cup tahini
To serve
- 1/2 cup aioli
- 2 teaspoons flaky salt
Essential equipment: food processor or blender.
Instructions
- Heat the oil. Pour 1/4 cup of oil into the baking dish and place it in a very hot oven (around 480F/250C fan). Let the oil heat for at least 30 minutes — hot oil gives the best crisp.
- Par-boil the potatoes. Cut into large wedges, boil with 2 tablespoons of salt for 5 minutes until just tender, drain and return to the dry pot. Sprinkle with 1 tablespoon dukkah and shake to fluff and coat.
- Roast the potatoes. Carefully add the dukkah-coated potatoes to the hot oil in the dish (they will sizzle). Roast for about 45 minutes, tossing once or twice, until deeply golden and crisp.
- Make the pink tahini. Blitz chopped beetroot with lemon juice, salt and water until smooth. Add tahini and blend until creamy. Adjust thickness with water or more tahini as needed.
- Garnish and serve. Scatter flaky salt over the roasted potatoes. Smooth aioli on a serving plate, pile on the potatoes, drizzle pink tahini and finish with thyme leaves.
Notes
Prep ahead: Pink tahini and aioli can be made in advance (tahini 3 days; vegan aioli even longer). Par-boil potatoes a day ahead if desired.
Substitutions: Use Greek yogurt or labneh in place of aioli. Omit beetroot for a classic tahini sauce. If you lack dukkah, use sesame seeds with flaky salt.
Serving ideas: Extra pink tahini makes a lovely sauce for roasted vegetables, chicken or as a colourful spread on toast with tomatoes and cheese.
- Prep Time: 15
- Cook Time: 50
- Category: sides
- Method: oven
- Cuisine: Mediterranean
Nutrition
- Serving Size: 200g