Get my newest recipe via email:

Hasselback Potatoes with Dukkah Spice {gluten free, vegan}

Hasselback potatoes with dukkah spice are like a cross between a potato chip and a French fry–crispy crunchy on the edges, and moist inside. Are these accordion potatoes dukkah not the coolest? They’re easy to make too. All you do is slice potatoes almost all the way through, so there’s a little bit at the bottom to hold the slices together. Then douse in olive oil, bake in a hot oven and sprinkle with toasted nuts and exotic spices. Hasselback potatoes dukkah.

Hasselback Potatoes with Dukkah Spice on baking sheet

DOO-kah is my new put-it-on-everything seasoning. Dukkah on hasselbacks–funny words to describe an Egyptian spice mix on fan-cut baked potatoes. Named after the Swedish restaurant that originally created them, fan-cut hasselbacks are a creative way to serve potatoes.

Click here to PIN Hasselback Potatoes with Dukkah Spice.

JUMP DIRECTLY TO RECIPE

Dukkah is a combination of toasted nuts, sesame seeds, and spices like coriander, fennel, cumin, and peppercorns, with a few more flavor notes for good measure. Have you noticed I’m exploring new flavors? I started using Aleppo pepper, by way of this recipe for garlic and rice soup. This warming farro and hearty greens soup instigated an adventure with fruity tangy sumac. I hope you’re enjoying all the new flavors too.

 ingredients for Hasselback Potatoes with Dukkah Spice

This recipe makes about 1 cup of dukkah spice mix, so you will have some to play with after you’ve devoured these delicious potatoes.  Dip a chunk of bread into olive oil and then into the dukkah, or sprinkle your dukkah over eggs and roasted vegetables. It’s delicious sprinkled over edamame!

cutting potatoes for Hasselback Potatoes with Dukkah Spice

Can we step out of the culinary realm for 10 seconds? 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.

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

Potatoes Dukkah recipe details:

  • Why choose organic potatoes? Potatoes rank in the Dirty Dozen—high in pesticides.
  • Set the potato between 2 parallel chopsticks to keep from cutting all the way through the bottom of the potatoes.
  • Whole coriander seeds are elusive–I checked three stores and finally found them packaged in Whole Foods. In a pinch, use ground coriander toasted for 10 seconds in a skillet to release the fragrance.
  • If making dukkah from scratch seems like too much work, you can buy it. But how can store bought dukkah even come close to homemade? This is your chance, give it a whirl.
  • This dukkah mix is adapted from a couple of my favorite cookbooks–Deborah Madison’s The New Vegetarian Cooking for Everyone and Heidi Swanson’s Super Natural Every Day. I use almonds in my mix because I always have them on hand.
  • You can purchase coriander seeds, someone else’s dukkah mix, the cookbooks I reference, and a special hasselback cutting board through my Amazon links.

Wishing you a fabulous week–get in the kitchen and cook something delicious!

Thanks for reading. Get the latest recipe posts by email—subscribe here. Subscribers also receive my exclusive monthly newsletters with bonus recipes.

For more vegetarian recipe ideas, peruse my Pinterest boards.
Follow me on Facebook for daily vegetarian and healthy living ideas.
I just might be addicted to Instagram!

If you make this recipe and love it, please consider leaving a blog post comment. Your comments help other readers learn more about the recipe.

Hasselback Potatoes with Dukkah Spice on tray
Print
Hasselback Potatoes with Dukkah Spice
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
 

These potatoes are soooo yummy. Not only do they look mouthwatering, the dukkah is fun on the tongue. Make hasselback potatoes with any potato--Yukon golds, russets, red potatoes, purple potatoes, sweet potatoes—you decide. Serve potatoes dukkah with creamy goat cheese scrambled eggs .

Course: Side Dish
Cuisine: Vegetarian
Author: Letty Flatt | Letty's Kitche
Ingredients
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
Instructions
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.

6 comments

  • 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

Leave a Reply