Ingredients
Main Ingredients
- Potatoes: 2 pounds of baby potatoes or fingerling potatoes, halved
- Olive Oil: 3 tablespoons
- Dukkah Spice Mix: 1/2 cup (store-bought or homemade, recipe below)
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon
Homemade Dukkah Spice Mix
- Hazelnuts: 1/4 cup, toasted and coarsely chopped
- Sesame Seeds: 2 tablespoons, toasted
- Coriander Seeds: 1 tablespoon
- Cumin Seeds: 1 tablespoon
- Fennel Seeds: 1 teaspoon
- Peppercorns: 1 teaspoon
- Sea Salt: 1/2 teaspoon
Instructions
Step-by-Step Cooking Instructions
- Prepare the Potatoes:
- Preheat your oven to 425°F (220°C).
- Wash and halve the potatoes. If using larger potatoes, cut them into evenly sized chunks to ensure even cooking.
- Place the potatoes in a large pot of salted water. Bring to a boil and cook for 10 minutes. This boiling step ensures the potatoes are tender inside while achieving a crispy exterior.
- Make the Dukkah Spice Mix:
- In a dry skillet over medium heat, toast the coriander seeds, cumin seeds, fennel seeds, and peppercorns until fragrant, about 2-3 minutes.
- Transfer the toasted spices to a mortar and pestle or a spice grinder. Grind until you have a coarse powder.
- In a mixing bowl, combine the ground spices with the toasted hazelnuts, sesame seeds, and sea salt. Mix well.
- Season the Potatoes:
- Drain the boiled potatoes and let them cool slightly.
- In a large mixing bowl, toss the potatoes with olive oil, salt, and black pepper.
- Add the dukkah spice mix and toss again until the potatoes are well-coated.
- Roast the Potatoes:
- Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy, flipping halfway through to ensure even roasting.
- Serve and Enjoy:
- Remove the potatoes from the oven and let them cool for a few minutes.
- Transfer to a serving platter and garnish with additional dukkah if desired.
- Serve warm and enjoy the crunchy, nutty flavors of dukkah roasted potatoes.
Tips and Variations
Tips for Perfect Roasted Potatoes
- Why are my roast potatoes not crispy? Ensure your potatoes are thoroughly dried after boiling. Excess moisture can prevent them from getting crispy.
- Why are my roasted potatoes soggy? Avoid overcrowding the baking sheet. Giving the potatoes enough space allows them to roast rather than steam.
- Why boil potatoes before roasting? Boiling potatoes before roasting helps to achieve a tender interior and a crispy exterior.
Variations and Substitutions
- Nut-Free Dukkah: Substitute hazelnuts with sunflower seeds or pumpkin seeds for a nut-free version.
- Spicy Dukkah: Add a pinch of cayenne pepper or chili flakes to the dukkah mix for a spicy kick.
- Herb Infusion: Mix in some fresh herbs like rosemary or thyme with the dukkah for added flavor.
Nutritional Information
- Serving Size: 1 cup
- Calories: 220
- Total Fat: 12g
- Saturated Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 450mg
- Total Carbohydrates: 26g
- Dietary Fiber: 4g
- Sugars: 1g
- Protein: 4g
Conclusion
Dukkah roasted potatoes are not just a side dish; they are an experience of flavors and textures. The nutty, spicy dukkah blend perfectly complements the crispy yet tender potatoes, making this dish a standout at any meal. Easy to prepare and full of delightful crunch, these potatoes are sure to become a staple in your recipe repertoire. Give this dukkah roasted potatoes recipe a try and share your culinary creations with us. Don’t forget to leave a comment below and share this recipe with your friends on social media. Subscribe to our newsletter for more delicious recipes like this one.
Snack Sarah is a recipe developer specializing in crispy snacks made for ovens and air fryers. She tests every recipe for texture and flavor, helping busy families and snack lovers create reliable, crunchy bites for any occasion.
