Name: Crispy Dukkah Potatoes with Beetroot Tahini Aioli Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 2 lb Potatoes (Maris Piper, King Edward, Agria, or Yukon gold); 2 tablespoons Salt (for boiling); 1/4 cup Light Olive Oil (or sunflower/rapeseed oil); 1 tablespoon Dukkah; 1 tablespoon Fresh Thyme Leaves; 2 teaspoons Flaky Salt (for finishing); 2 oz Cooked Beetroot; 1 teaspoon Lemon Juice; 1/4 teaspoon Salt; 1/4 cup Water; 1/2 cup Tahini; 1/2 cup Aioli of Your Choice

Jump to Recipe

Introduction

Crispy Dukkah Potatoes with Aioli and Pink Tahini Magic is a vibrant and flavorful dish perfect for any occasion. The combination of earthy dukkah-spiced potatoes, creamy aioli, and a striking beetroot tahini sauce makes this recipe both visually stunning and deliciously satisfying.

A white plate with a pile of golden-brown roasted potato halves, each piece showing a crispy texture with some charred spots. The potatoes are drizzled with bright pink sauce in uneven dollops and dotted with fresh green parsley leaves. Underneath and around the potatoes, there is a creamy white sauce spread thinly across the plate. Small bits of black and brown spices are sprinkled generously over the potatoes, adding texture and color contrast. On the right side of the plate, there is a silver spoon partially tucked under the potatoes. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lb Potatoes (Maris Piper, King Edward, Agria, or Yukon gold for best roasting results)
2 tablespoons Salt (for boiling)
1/4 cup Light Olive Oil (or sunflower/rapeseed oil for a different flavor)
1 tablespoon Dukkah (aromatic spice blend)
1 tablespoon Fresh Thyme Leaves
2 oz Cooked Beetroot
1 teaspoon Lemon Juice
1/4 teaspoon Salt (for sauce)
1/4 cup Water (for sauce consistency)
1/2 cup Tahini
1/2 cup Aioli of Your Choice
2 teaspoons Flaky Salt (for finishing)

Instructions

Step 1: Preheat the oven to 480°F (250°C) fan. Pour 1/4 cup of light olive oil into an oven-safe dish and heat it in the oven for at least 30 minutes to get it hot and ready for roasting.
Step 2: Chop the potatoes into large wedges. Place them in a large pot, add 2 tablespoons of salt, cover with cold water, and bring to a boil. Simmer for 5 minutes until the potatoes are fork-tender. Drain and return to the dry pot.
Step 3: Sprinkle 1 tablespoon of dukkah over the potatoes. Gently shake the pot to coat all wedges evenly with the aromatic spice blend.
Step 4: Carefully transfer the dukkah-coated potatoes into the hot oil in the oven-safe dish. Roast for 45 minutes, tossing occasionally, until golden brown and crispy.
Step 5: While roasting, prepare the beetroot sauce. Chop the cooked beetroot and place it in a food processor. Add 1 teaspoon lemon juice, 1/4 teaspoon salt, and 1/4 cup water. Blend until smooth and vibrant pink.
Step 6: Add 1/2 cup tahini to the beetroot puree and blend again until creamy. Adjust thickness by adding more water or tahini if needed.
Step 7: Once the potatoes are crispy, remove them from the oven. Sprinkle 2 teaspoons flaky salt over the hot potatoes and toss gently to combine.
Step 8: On a serving plate, spread 1/2 cup of aioli. Arrange the crispy potatoes on top, then drizzle with the pink tahini sauce. Garnish with fresh thyme leaves for a fragrant, elegant finish.

Tips & Variations

Try using different nutty spice blends if you don’t have dukkah on hand, such as za’atar or garam masala, for a unique twist.
Adjust the lemon juice in the beetroot sauce to balance the sweetness or earthiness to your preference.
For extra crispiness, toss the potatoes with a little cornflour before roasting.

Storage

Store any leftover crispy potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven at 400°F (200°C) for 10-15 minutes to restore crispiness. The beetroot tahini and aioli sauce should be kept refrigerated and used within 2 days for best freshness.

How to Serve

A white plate with a layer of creamy white sauce spread thinly on the bottom, topped with uneven golden-brown crispy roasted potato halves and pieces, some showing slightly charred edges. Bright pink sauce is drizzled unevenly over the potatoes, adding splashes of vibrant color. Small fresh green herb leaves are scattered across the dish, adding freshness and contrast. A golden spoon rests on the left side of the plate, partially under the potatoes. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, while Maris Piper, King Edward, Agria, or Yukon gold potatoes give the best roasting texture, you can use other starchy or waxy potatoes. Avoid very waxy potatoes as they may not get as crispy.

What is dukkah and where can I find it?

Dukkah is an aromatic Egyptian blend of nuts, seeds, and spices with a nutty, earthy flavor. You can find it in specialty food stores or make your own by toasting and grinding hazelnuts, sesame seeds, coriander, and cumin.