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Dukkah Spiced Hasselback Potatoes {gluten free, vegan}

Crispy crunchy on the edges and moist inside, like a cross between potato chips and French fries–hasselback potatoes! These hasselback potatoes with dukkah spice are easy to make. Slice the potatoes thinly, but not all the way to the bottom, so the slices to stay together in accordian shape. Douse in olive oil, bake in a hot oven, and sprinkle generously with a mix of toasted nuts and exotic spices known as dukkah.

Hasselback Potatoes with Dukkah Spice on baking sheet

Click here to PIN Hasselback Potatoes with Dukkah Spice.


Named after the Swedish restaurant that originally created them, fan-cut hasselbacks are a creative way to serve potatoes.

Dukkah hasselbacks–funny words to describe fan-cut baked potatoes sprinkled with Egyptian spice mix.

 ingredients for Hasselback Potatoes with Dukkah Spice

Dukkah–DOO-kah –is a blend of toasted nuts, sesame seeds, and spices like coriander, fennel, cumin, and peppercorns. Fruity, slightly astringent sumac (soo-mack) spice, a berry that grows wild in the Middle East, adds its special flavor note to this dukkah.

Some dukkah recipes call for chopped almonds, other recipes use hazelnuts. You can use either or both.

Serve your dukkah-spiced hasselbacks with creamy scrambled eggs. Try dipping chunks of bread into olive oil and then into the dukkah. Mmmmm. For an easy appetizer that everyone loves,  sprinkle it over steamed edamame pods, and remember dukkah makes an excellent flavor enhancer on eggs, and on roasted or grilled vegetables too!!

cutting potatoes for Hasselback Potatoes with Dukkah Spice

Tip: To keep from cutting all the way through the bottom of the potatoes, set the potato between 2 parallel chopsticks, like in the photo.

Hasselback potatoes with dukkah spice. Crispy. Imaginative. Hasselback joy. Hot. Potatoes. Salty. Spicy. Mouthwatering dukkah. Comfort. Ease. Satisfaction. Buddha smiles.

Hasselback Potatoes and Dukkah spice details:

Dukkah is not the only spice I’ve been playing with these days. I’ve been exploring Aleppo pepper too, like in this garlic and rice soup.

You will love the sumac seasoning in this warming farro and hearty greens soup!

Trivia: Besides being an Egyptian spice blend, dukkha is an important teaching in the Buddhist tradition, and the nuanced term I heard first. Read more here.

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Hasselback Potatoes with Dukkah Spice on tray
Dukkah Spiced Hasselback Potatoes
Prep Time
15 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 20 mins

Hasselback potatoes can be Yukon golds, russets, red potatoes, purple potatoes, or sweet potatoes.  Get the potatoes in the oven first, then make the dukkah spice mix. This recipe makes about 1 cup dukkah, more than enough for the potatoes.

Course: Side Dish
Cuisine: Vegan, Gluten Free, Vegetarian
Keyword: hasselback, dukkah
Servings: 16 servings.
Calories: 105 kcal
Dukkah nut and spice mix:
  • 1/2 cup almonds, hazelnuts, or pistachios (see note)
  • 1/4 cup sesame seeds
  • 1 tablespoon coriander seeds (see note)
  • 1 1/2 teaspoons cumin seeds
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon black peppercorns
  • Several pinches of dried mint or thyme
  • ½ teaspoon ground sumac
  • 1/2 teaspoon sea salt
  • ¼ teaspoon red pepper flakes
Hasselback Potatoes:
  • 4 organic Yukon gold potatoes, well scrubbed (see note)
  • 1/3 cup Olive oil, as needed
  • Kosher Salt
To make the dukkah:
  1. Toast the almonds in a 350° F. oven until golden, 5 to 10 minutes. Transfer to a bowl.
  2. In a small heavy skillet, over medium low heat, dry-roast the sesame seeds, coriander, cumin and fennel, stirring constantly, until the sesame seeds are light golden brown and the spices are fragrant. Transfer to a second bowl and let cool.
  3. Pulse the almonds in a food processor until finely chopped, being careful that the nuts don’t become powder, or nut butter. Alternatively chop the nuts using a knife. Transfer back to the bowl.
  4. Crush the toasted sesame seeds and whole spices in a mortar with a pestle. Don’t own a mortar and pestle? Place them in a heavy-duty re-sealable plastic bag and crush with a rolling pin. You can also pulse everything in a food processor, though the sesame seeds will be completely crushed. When the spices are in small pieces, add to the chopped almonds.
  5. Stir in the mint, sumac, salt and red pepper flakes. The dukkah mixture keeps for about a month in an airtight jar.
For the hasselback potatoes:
  1. Preheat oven to 400° F. Cut a piece off the long side of each potato so they will stand up without tipping over. Place between 2 parallel chopsticks. Slice about 1/8-inch thick, using the chopsticks to keep from cutting all the way through the bottom of the potatoes. Place on a baking sheet lined with parchment paper. Drizzle olive oil in between the potato slices.
  2. Cover loosely with aluminum foil and bake 35 to 45 minutes. Remove the foil. Brush with more olive oil, as needed, brushing between the potato slices. Sprinkle lightly with kosher salt. Bake another 30 minutes or more, or until the inside slices are completely soft and the edges and bottom are golden crispy. Brush with more olive oil and sprinkle generously with dukkah. Bake 5 more minutes.
  3. Serve immediately.
Recipe Notes
  • Why choose organic potatoes? Potatoes rank in the Dirty Dozen—high in pesticides.
  • I use almonds in my mix because I always have them on hand.
  • If you can't find whole coriander seeds, use ground coriander toasted for 10 seconds in a skillet to release the fragrance.
Nutrition Facts
Dukkah Spiced Hasselback Potatoes
Amount Per Serving (14 g)
Calories 105 Calories from Fat 72
% Daily Value*
Fat 8g12%
Sodium 78mg3%
Potassium 225mg6%
Carbohydrates 7g2%
Fiber 2g8%
Protein 2g4%
Vitamin A 10IU0%
Vitamin C 5mg6%
Calcium 52mg5%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.


  • I am grateful to have the bounty of fresh vegetables at our local farmers markets in Santa Barbara! Looking forwards to trying this recipe. I may try it with sweet potatoes. Reply · 16 November, 2014

    • Letty

      Thanks Maura. Sweet potatoes will be great–though won’t get/stay as crispy. The fun look is still there, and the dukkah sprinkle–no dukkha there. 😉 Reply · 16 November, 2014

  • laurie

    So funny-Laura made these potatoes last night sin the dukkah but pretty and tasty to go with our dorado roasted in banana leaves in a chile guajillo/orange/lime sauce Reply · 16 November, 2014

    • Letty

      How cool is that? Great minds think alike. I bet that roasted fish was delish. Reply · 16 November, 2014

  • You took something crazy good and made it crazy crazy good. GREG Reply · 18 November, 2014

  • […] kosher salt, until they’re crunchy on the outside and chewy on the inside. I sprinkled them with dukkah spice at the end, the extra I had from the potatoes dukkah I posted a couple of weeks ago. Aren’t they […] Reply · 2 December, 2014

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