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Hasselback Potatoes with Dukkah Spice on tray
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Dukkah Spiced Hasselback Potatoes

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.
Prep Time15 mins
Cook Time1 hr 5 mins
Total Time1 hr 20 mins
Course: Side Dish
Cuisine: Vegan, Gluten Free, Vegetarian
Keyword: hasselback, dukkah
Servings: 16 servings.
Calories: 105kcal


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:

  • Toast the almonds in a 350° F. oven until golden, 5 to 10 minutes. Transfer to a bowl.
  • 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.
  • 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.
  • 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.
  • 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:

  • 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.
  • 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.
  • Serve immediately.


  • 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.


Serving: 14g | Calories: 105kcal | Carbohydrates: 7g | Protein: 2g | Fat: 8g | Sodium: 78mg | Potassium: 225mg | Fiber: 2g | Vitamin A: 10IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 2.1mg