Print

Crispy Dukkah Potatoes with Beetroot Tahini Aioli Recipe

Print Recipe

★★★★★

4.9 from 126 reviews

Crispy Dukkah Potatoes with Aioli and Pink Tahini Magic is a flavorful roasted potato dish featuring golden, crunchy wedges coated with aromatic dukkah spice blend. Served with a creamy, vibrant pink tahini sauce made from beetroot and paired with smooth aioli, this recipe offers a delightful combination of earthy, nutty, and tangy flavors with a perfect herbaceous finish.

Ingredients

Scale

Potatoes and Seasoning

  • 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)

Pink Tahini Sauce

  • 2 oz Cooked Beetroot
  • 1 teaspoon Lemon Juice
  • 1/4 teaspoon Salt
  • 1/4 cup Water
  • 1/2 cup Tahini

Serving

  • 1/2 cup Aioli of Your Choice

Instructions

  1. Preparation: Preheat your oven to 480°F (250°C) fan setting and pour 1/4 cup of light olive oil into a roasting dish. Place it in the oven to warm for at least 30 minutes to ensure perfectly crisp roasting.
  2. Parboil the Potatoes: Chop the potatoes into large wedges and place them in a large pot. Add 2 tablespoons of salt, cover with cold water, bring to a boil, and simmer for 5 minutes or until fork-tender. Drain and return the potatoes to the dry pot.
  3. Coat Potatoes with Dukkah: Sprinkle 1 tablespoon of dukkah over the drained potatoes. Gently shake the pot to evenly coat each wedge with the aromatic spice blend, enhancing flavor and texture.
  4. Roast the Potatoes: Carefully transfer the dukkah-coated potatoes into the hot oil warmed in the oven. Roast for 45 minutes, tossing occasionally until the wedges are golden brown and crispy.
  5. Prepare Pink Tahini Sauce: While the potatoes roast, 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. Add 1/2 cup tahini and blend again until creamy. Adjust consistency by adding more water or tahini if desired.
  6. Finish the Potatoes: When the potatoes are beautifully crisp, remove them from the oven and sprinkle 2 teaspoons of flaky salt over them. Toss gently to combine the seasoning uniformly.
  7. Assemble and Serve: On a serving plate, spread 1/2 cup of your chosen aioli. Top with the crispy dukkah potatoes. Drizzle the pink tahini sauce over the potatoes and garnish with fresh thyme leaves for a fragrant and colorful presentation.

Notes

  • Use starchy potatoes like Maris Piper or Yukon Gold for the crispiest roast results.
  • Warming the oil in the oven before adding the potatoes helps them roast evenly and achieve excellent crunch.
  • Dukkah is a blend of nuts, seeds, and spices; substitute with your favorite spice blend if unavailable.
  • Adjust the thickness of the pink tahini sauce by adding water or tahini according to preference.
  • Aioli adds a creamy, garlicky element—feel free to use store-bought or homemade.
  • Watch the potatoes near the end of roasting to prevent burning, tossing occasionally for uniform color.
  • This dish pairs wonderfully with fresh salads or as a flavorful side to grilled meats.

Keywords: dukkah potatoes, crispy potatoes, pink tahini, beetroot sauce, aioli, roasted potatoes, Mediterranean side dish, vegetarian potatoes

Find it online: https://todayquickmeals.com/crispy-dukkah-potatoes-with-beetroot-tahini-aioli-recipe/