Potatoes with Dukkah Crust and Cilantro
Crispy roasted potatoes coated with a fragrant Egyptian spice blend of hazelnuts, sesame, and warm spices, finished with fresh cilantro and a squeeze of lemon. The dukkah creates a crunchy, nutty crust that contrasts beautifully with the creamy potato interior. A stunning side dish that brings North African flavor to any table.
Steps
Before you start
- Preheat your oven to 425°F (220°C)
- Line a large rimmed baking sheet with parchment paper or foil
- Have all ingredients measured and ready before roasting begins
Prepare potatoes for roasting
- Scrub the potatoes under cold running water to remove dirt.
- Cut them into 1-inch (2.5 cm) pieces, leaving the skin on for texture and nutrients.
- If any pieces are significantly larger, cut them smaller so all pieces roast at the same rate.
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Tip: Keep pieces uniform in size so they roast evenly without some burning while others remain undercooked.
Coat potatoes with oil and seasonings
- Place the cut potatoes in a large bowl.
- Drizzle with 3 tablespoons (45 ml) olive oil, then sprinkle with ¾ teaspoon (4 g) sea salt and ¼ teaspoon (0.5 g) black pepper.
- Toss well with a wooden spoon or your hands until every piece is evenly coated with oil and seasonings.
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Ready when: All potato pieces are glistening with oil and have visible seasoning
Tip: Don't skip thorough tossing; uneven coating will lead to some potatoes drying out while others steam.
Spread and roast potatoesOven 425°F / 220°C
- Spread the oiled potatoes in a single layer on the prepared baking sheet.
- Roast in the preheated 425°F (220°C) oven for 30–35 minutes, stirring every 10–12 minutes with a wooden spoon.
- The potatoes are done when the edges are golden brown and crispy and a fork easily pierces the centers.
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Ready when: Potato edges are deep golden brown and crispy; centers are very tender when pierced
Tip: Stir at regular intervals to ensure even browning. Potatoes that touch the pan will brown faster, so rotate the sheet and scrape up any stuck bits.
Add dukkah crust
- Remove the roasted potatoes from the oven.
- Immediately sprinkle the 4 tablespoons (35 g) dukkah spice blend over the hot potatoes and toss quickly and gently for about 1 minute until every piece is well coated.
- The heat will help the spice blend adhere and toast slightly.
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Ready when: Every potato piece is visibly coated with dukkah and fragrant
Tip: Apply dukkah while potatoes are very hot so the spices bloom and stick; if you wait, they'll slide off.
Rest and finish
- Let the potatoes rest on the baking sheet for 5 minutes.
- This allows the dukkah to set and the potatoes to firm up slightly.
- Transfer to a serving platter.
- Top with the fresh chopped cilantro and serve immediately with lemon wedges on the side for squeezing over before eating.
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Ready when: Dukkah has set into a crunchy crust
Tip: Add cilantro just before serving so it stays bright green and doesn't wilt from residual heat.
Good to know
Tips
- If your dukkah blend contains sesame seeds, inspect the batch for any discoloration or odd smell before using; rancid sesame oil will spoil the dish.
- For extra crunch, toast the dukkah in a dry skillet over medium heat for 1 minute before sprinkling it on the potatoes—this will intensify its nutty, toasted flavor.
- Red potatoes have thinner skins that crisp up beautifully, but you can also use Russet or Yukon Gold; adjust cooking time by 5 minutes if using waxy varieties like new potatoes.
- This dish pairs beautifully with grilled fish, roasted chicken, or as part of a Mediterranean or North African mezze spread.
Make ahead
You can peel and cut the potatoes up to 4 hours ahead; store in a bowl of cold water in the refrigerator to prevent browning. Drain and pat dry before roasting. Dukkah can be purchased or made 2 weeks ahead and stored in an airtight container.
Storage & reheating
Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10 minutes until warm and crispy again. Do not microwave, as this will soften the dukkah crust. Freeze for up to 1 month in a freezer-safe container; thaw overnight in the refrigerator before reheating.
Substitutions
- dukkah spice blend → za'atar spice blend (use the same amount). Za'atar provides a similar earthiness with more tangy summac notes; the texture will be slightly different but equally delicious.
- fresh cilantro, loosely packed → fresh parsley or a mix of cilantro and mint. If cilantro tastes soapy to you or is unavailable, parsley is a mild green alternative; mint adds a fresh, cooling note.
- red potatoes, unpeeled → baby fingerling potatoes or small Yukon Gold potatoes. Fingerlings take 25–30 minutes; Yukon Golds are creamier inside. Both keep their shape well when roasted.
- lemon → lime or preserved lemon. Lime gives a different brightness; preserved lemon adds authentic North African flavor and deeper complexity.
