Smashed Purple Potatoes with Sumac Seed Dukkah
Vibrant purple potatoes get the smash treatment - boiled until tender, then roasted until golden and crispy on the outside while staying fluffy within. They're topped with a fragrant Middle Eastern-inspired dukkah made from toasted sunflower seeds, sesame seeds, and warm spices like coriander, cumin, and fennel, all bound with olive oil and brightened with tangy sumac and fresh lemon. This colorful side dish brings together crispy textures and bold flavors that work beautifully alongside grilled meats or as part of a Mediterranean mezze spread. The homemade dukkah keeps for weeks and transforms simple roasted vegetables into something special.
Ingredients
- 1 ½ lbs small purple potatoesregular small potatoes1:1dietary
same technique works
- 2 tablespoons olive oil
- sea salt, to taste
- freshly ground pepper
- 1 lemon, juice and zest, divided
- ⅝ cup raw sunflower seeds
- ⅓ cup sesame seeds
- 3 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 6 tablespoons olive oil
- 2 tablespoons sumac, heapinglemon zest2:1 ratioflavor
less tangy, more citrusy
- ¾ teaspoon sea salt
- ½ teaspoon freshly ground pepper, or to taste
Instructions
- 1
Preheat oven to 450 degrees
- 2
Boil kettle with at least 4 cups water
- 3
Rinse potatoes in colander and dry with kitchen towel
- 4
Prick potatoes well with fork
- 5
Add 4 cups boiling water to saucepan with generous pinch salt
- 6
Add potatoes ensuring fully submerged, cover and bring to boil
- 7
Cook for 8 minutes or until tender to fork
- 8
Toast sunflower and sesame seeds in skillet over medium high heat, stirring often until fragrant and golden brown
- 9
Set toasted seeds aside in mixing bowl
- 10
Toast fennel, cumin and coriander seeds in same skillet until fragrant, about 2 minutes
- 11
Add to mixing bowl with other seeds and set aside to cool
- 12
Drain potatoes in colander and add to foil-lined baking sheet
- 13
Press each potato with cup until smashed
- 14
Drizzle with olive oil and season with sea salt and pepper
- 15
Roast for 10-12 minutes, flip sides, roast another 8-10 minutes until browned and crispy
- 16
Pulse toasted seeds, olive oil, sumac, lemon zest and sea salt in food processor until gritty paste forms
- 17
Squeeze lemon juice over crispy potatoes
- 18
Top with generous dollops of sumac dukkah and serve immediately
Tips
Toast seeds in batches to prevent burning - sunflower and sesame first, then the harder spices separately for even browning.
Make sure potatoes are fully submerged when boiling to ensure even cooking before the smashing step.
The dukkah keeps refrigerated for weeks, so make extra to use on other roasted vegetables or grilled meats.
Good to Know
Dukkah keeps refrigerated in airtight container for couple weeks
Dukkah can be made several days ahead, potatoes best served immediately
Serve immediately while potatoes are crispy
Common Mistakes
Toast seeds over medium high heat to avoid burning the delicate oils
Ensure potatoes are tender before smashing or they won't crisp properly when roasted
Don't skip pricking potatoes with fork to prevent bursting during boiling
Substitutions
same technique works
FAQ
Can I make this with regular potatoes?
Yes, any small waxy potatoes work well. Fingerlings or baby potatoes are ideal for this smashing technique and will crisp up beautifully.
What if I don't have a food processor for the dukkah?
Use a mortar and pestle to grind the dry ingredients first, then add oil and lemon zest. You can also roughly chop with a knife for a chunkier texture.
How long will the assembled dish keep?
The potatoes are best served immediately while crispy. The dukkah keeps for weeks refrigerated, so you can make it ahead and assemble fresh portions as needed.