Mediterranean Crispy Dukkah Potatoes with Aioli and Pink Tahini
Crispy roasted baby potatoes are coated with aromatic dukkah — a nut and spice blend from Egypt — and served with two Mediterranean-inspired sauces: a garlicky aioli and a vibrant pink beet tahini. It’s a perfect side dish, mezze platter star, or snack that blends texture, color, and bold flavor beautifully.
⏱️ Time
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Ingredients
For the Crispy Potatoes
500 g (about 1 lb) baby potatoes, halved
1 ½ tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp smoked paprika (optional for depth)
For the Dukkah Spice Mix (or use store-bought)
3 tbsp roasted hazelnuts or almonds
1 tbsp sesame seeds
1 tsp coriander seeds
1 tsp cumin seeds
½ tsp salt
Optional: pinch of chili flakes for mild heat
(Toast all ingredients in a dry pan, then crush roughly in a mortar & pestle or food processor — it should be coarse, not powdery.)
For the Aioli
¼ cup mayonnaise or Greek yogurt
1 small garlic clove, finely grated
1 tsp lemon juice
½ tsp olive oil
Salt, to taste
For the Pink Tahini Sauce
3 tbsp tahini
1 small cooked beet (or 1 tbsp beet juice for color)
1 tbsp lemon juice
1 small garlic clove, minced
2–3 tbsp cold water (to thin)
Salt, to taste
(Blend until smooth and creamy — adjust consistency with more water if needed.)
Instructions
1. Roast the Potatoes
1. Preheat oven to 425°F (220°C).
2. Toss halved potatoes with olive oil, salt, pepper, and paprika.
3. Spread evenly on a baking sheet.
4. Roast for 30–35 minutes, flipping halfway through, until crispy and golden brown.
2. Make the Dukkah
1. Toast nuts, sesame seeds, coriander seeds, and cumin seeds in a dry pan for 2–3 minutes until fragrant.
2. Let cool, then crush coarsely.
3. Stir in salt and chili flakes (if using).
3. Prepare the Aioli
1. In a small bowl, mix mayo (or yogurt), garlic, lemon juice, olive oil, and salt.
2. Stir until smooth and creamy.
4. Prepare the Pink Tahini
1. Blend tahini, beet, lemon juice, garlic, and salt.
2. Slowly add cold water until you reach a creamy, drizzleable texture.
5. Assemble the Dish
1. Toss roasted potatoes in a bit of olive oil, then coat with the dukkah mix.
2. Serve on a platter with swirls of aioli and drizzles of pink tahini.
3. Garnish with fresh dill or parsley and a sprinkle of sesame seeds for presentation.
Notes & Tips
For extra crispiness, parboil potatoes for 5 minutes before roasting.
Dukkah keeps well in a jar for 2–3 weeks — sprinkle it on eggs, hummus, or roasted veggies!
The pink tahini doubles as a stunning salad dressing or sandwich spread.
If you want to make it vegan, use plant-based yogurt or mayo for the aioli.
❓ frequently asked questions FAQs
Q: What’s dukkah?
Dukkah is a crunchy Egyptian seasoning blend made from toasted nuts, seeds, and spices — often used for dipping bread in olive oil or sprinkling on vegetables and meats.
Q: Can I air fry the potatoes?
Yes — air fry at 400°F (200°C) for 15–18 minutes, shaking halfway through for even crisping.
Q: Can I make the sauces ahead?
Absolutely! Both aioli and tahini sauces can be stored refrigerated for up to 4 days.
Nutritional Information
Calories: 420 kcal
Protein: 9 g
Carbohydrates: 40 g
Fat: 25 g
Fiber: 5 g