PARTNER POST: Get ready for the months ahead with new potato recipes that will inspire your spring and summer cooking.
With bright purple color, these smashed sumac potatoes are served with a dukkah condiment that is loaded with herbs and spices.
Springtime, I can feel it. Although it’s still cold and I wouldn’t count out a day or two of snow, it still feels like the weight is lifting. The sun is a little brighter, it’s lighter later, and I’m craving color. These bright purple potatoes aren’t just pretty, their vivid color means they pack a mean antioxidant punch. When you roast and smash them, they get the crispiest texture that will quell any french fry cravings (if you have any, I do).
And this dukkah, which i’ve been putting on nearly everything, is the perfect pairing. Try it with nearly any nut or seed – pistachio or pine nuts would be amazing swaps. Serve immediately (crispy things don’t store well) and share with a crowd – they won’t last long.
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For another unique way to use potatoes, check out these truffles and find the recipe here.
- 1½ lbs. small purple potatoes
- 2 tablespoons olive oil
- Sea salt, to taste
- Freshly ground pepper
- 1 lemon, juice + zest, divided
- ⅔ 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 heaping tablespoons sumac
- ¾ teaspoon sea salt
- ½ teaspoon freshly ground pepper, or to taste
- Preheat oven to 450°F degrees. Boil a kettle with at least 4 cups of water. Add potatoes to a colander, rinse well and dry in a kitchen towel. Prick them well with a fork.
- Add 4 cups of boiling water to a saucepan with a generous pinch of salt. Add potatoes (making sure they’re fully submerged in water), cover and bring to a boil. Once boiling, cook for 8 minutes or until tender to the fork.
- While potatoes boil, dry toast the seeds in a skillet. I usually do batches, first with sesame and sunflower, second with fennel, coriander and cumin. For sunflower/sesame, add to a skillet over medium high heat. Flipping or stirring often, toast until they begin to smell fragrant and become golden brown. (Sesame seeds will start “popping” when they’re close to being ready.) Once toasted, set aside in a mixing bowl. Then, add the fennel, cumin and coriander seeds to the same skillet, cooking the same way until fragrant, only around 2 minutes or so for these. Then add to the same mixing bowl & set aside to cool.
- Once potatoes are done boiling, drain with a colander, add to a foil-lined baking sheet. Using any sort of cup, press each potato until “smashed”, drizzle with olive oil and season with sea salt and freshly ground pepper. Roast for 10-12 min, then flip sides, and roast another 8-10 minutes minutes or until browned and crispy on both sides.
- While potatoes roast, finish the dukkah: If using a food processor, add all toasted seeds, olive oil, sumac, the zest of one lemon, sea salt and pulse to combine until a gritty paste and set aside. For mortar and pestle, grind all dry ingredients first, then add oil and lemon zest after you've mashed until desired texture.
- To serve, squeeze the juice of zested lemon overtop crispy potatoes and top with generous dollops of sumac dukkah. Serve immediately! Dukkah will stay refrigerated in a air-tight container. It will stay good for a couple weeks.