Crispy Dukkah Potatoes with Aioli & Pink Tahini
Crispy roasted potatoes are tossed with fragrant Egyptian dukkah (a nut, seed, and spice blend) and served with creamy garlic aioli plus a vibrant pink beet-tahini drizzle. It’s crunchy, nutty, tangy, and visually stunning — perfect as an appetizer, mezze platter item, or side dish.
⏱ Time
Prep: 15 minutes
Cook: 35–40 minutes
Total: ~50 minutes
Ingredients
For the potatoes:
700 g (1.5 lbs) baby potatoes (or small Yukon Golds), halved
3 tbsp olive oil
2 tsp salt
1 tsp black pepper
2 tbsp dukkah (store-bought or homemade — blend of toasted nuts, sesame, cumin, coriander)
For the aioli:
1/2 cup mayonnaise (or Greek yogurt for lighter)
2 garlic cloves, roasted or grated
1 tsp lemon juice
1 tsp olive oil
Salt, to taste
For the pink tahini drizzle:
2 tbsp tahini
2 tbsp lemon juice
1 small roasted beet (or 2 tbsp beet juice, for color)
1–2 tbsp water (to thin)
Pinch of salt
Instructions
1. Roast the potatoes
Preheat oven to 220°C (425°F).
Toss halved potatoes with olive oil, salt, and pepper. Spread on a baking sheet.
Roast 30–35 minutes, flipping halfway, until golden and crispy.
In the last 5 minutes, sprinkle with dukkah and toss to coat lightly.
2. Make the aioli
In a bowl, mix mayo, garlic, lemon juice, olive oil, and salt. Chill until serving.
3. Make the pink tahini
Blend tahini, lemon juice, roasted beet, and salt until smooth. Add water a little at a time until it’s drizzle consistency.
4. Assemble
Transfer hot dukkah potatoes to a serving platter.
Drizzle with pink tahini.
Serve with aioli on the side for dipping.
Notes & Tips
Make it extra crispy: Parboil potatoes 5 min before roasting.
No dukkah? Substitute with toasted sesame, chopped nuts, cumin, and coriander.
Serving idea: Great with grilled chicken, lamb, or as part of a mezze spread.
Shortcut pink tahini: Mix tahini with just beet juice for quick color.
❓ frequently asked questions FAQ
Q: Can I air-fry instead of roast?
Yes — air-fry at 200°C (400°F) for ~18–20 min, shaking halfway.
Q: Can I make it ahead?
Potatoes are best crispy fresh, but aioli and tahini can be made 2 days ahead.
Q: Is this spicy?
No — dukkah is aromatic and nutty, not spicy.
Nutrition information
Calories: ~340
Protein: 6 g
Fat: 22 g
Carbs: 30 g
Fiber: 5 g