LONDON — January 17, 2026.
A new Ottolenghi recipe is drawing attention for its bold flavor profile, pairing potatoes and sunchokes with a toasted dukkah-style spice mix that delivers crunch and aroma in every bite.
The technique centers on toasting a blend of nuts, seeds and spices until fragrant, then dusting it over the roasted tubers to create a warm, nutty crust.
Fans say the spice mix, a nod to traditional dukkah, brings mediterranean warmth that amplifies the earthy potatoes and the natural sweetness of the sunchokes.
For home cooks, the dish offers flexibility: it can be adapted with othre root vegetables, adjusted for heat, or finished with a fresh herb garnish.
The recipe underscores a growing appetite for vibrant, texture-forward vegetable dishes that pair simple ingredients with shelf-stable spice blends, a method championed by Ottolenghi in many of his contemporary menus and cookbooks. For more on Ottolenghi’s approach, explore his official recipe collection at Ottolenghi Official Recipes.
What makes this dish stand out
Table of Contents
- 1. What makes this dish stand out
- 2. constantly for 4‑5 minutes until fragrant and lightly golden.
- 3. Ingredients List
- 4. Preparing the Vegetables
- 5. Making Ottolengui’s Toasted Dukkah
- 6. Roasting Technique for Perfect Crispy Potatoes & Sunchokes
- 7. Seasoning and Finishing Touches
- 8. Nutritional Benefits
- 9. Serving Suggestions & Pairings
- 10. Storage & Reheating Tips
- 11. Common Mistakes & How to Avoid Them
- 12. Variations & Seasonal Twists
Root vegetables shine when roasted with a toasted spice crust, yielding a contrast between crisp edges and creamy centers. The dukkah-style blend adds nuttiness, sesame aroma, and a hint of smokiness that elevates the potatoes and sunchokes without overpowering them.
| Element | Why It Works |
|---|---|
| Base vegetables | Potatoes and sunchokes provide earthiness and natural sweetness that respond well to toasting. |
| Spice blend | Toasted nuts, seeds and spices give a crunchy, fragrant crust with depth similar to traditional dukkah. |
| Cooking method | Roasting enhances caramelization, creating a contrast between crisp exteriors and tender interiors. |
| Serving ideas | Finish with fresh herbs, citrus zest, or a light drizzle to brighten the dish. |
Dukkah, a traditional Egyptian blend, centers on toasted nuts and seeds ground with spices. Learn more about its origins and uses in Britannica’s overview of dukkah.
To bring a similar effect to the home kitchen, try toasting your own nut-and-seed mix, then combine it with coarse salt and a squeeze of lemon for a portable, pantry-amiable crust on root vegetables.Additional guidance on how to use dukkah can be found at Serious Eats.
For readers curious about variations, the dish invites experimentation with different root vegetables or greens to add colour and texture. The core idea remains simple: a toasted spice crust elevates humble produce into a restaurant-style plate.
How will you adapt this approach in your kitchen? Will you try the original pairing of potatoes and sunchokes, or swap in carrots, parsnips, or beets with your favorite dukkah blend?
Reader Question 1: Will you try this at home?
Reader Question 2: Which spice blends would you pair with potatoes and sunchokes in your kitchen?
Share your experiences in the comments or on social media with the hashtag #OttolenghiDukkah.
Source notes: This report covers a recently highlighted recipe technique that centers on a toasted dukkah-style spice mix applied to potatoes and sunchokes, reflecting a broader culinary trend toward texture-rich, spice-forward vegetable dishes. For more context on Ottolenghi’s recipe philosophy, visit the official site linked above.
constantly for 4‑5 minutes until fragrant and lightly golden.
Ingredients List
- Root vegetables
- 1 lb (≈ 450 g) baby potatoes, halved or quartered
- 1 lb (≈ 450 g) sunchokes (Jerusalem artichokes), scrubbed and cut into ½‑inch wedges
- Ottolenghi’s toasted dukkah spice mix
- ¼ cup hazelnuts, roughly chopped
- ¼ cup toasted sesame seeds
- 2 Tbsp pumpkin seeds (pepitas)
- 2 Tbsp coriander seeds, lightly toasted
- 1 tbsp cumin seeds, lightly toasted
- 1 tsp fennel seeds, lightly toasted
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- Seasoning & oil
- 3 Tbsp extra‑virgin olive oil (or avocado oil for higher smoke point)
- 1 tsp smoked paprika (optional for extra depth)
- Fresh thyme or rosemary sprigs (optional)
- Finishing touches
- 1 Tbsp fresh lemon zest
- 1 Tbsp chopped flat‑leaf parsley
- Flaky sea salt, to taste
Preparing the Vegetables
- Pre‑heat the oven to 425 °F (220 °C).A hot oven creates the caramelised crust that ottolenghi champions.
- dry the potatoes and sunchokes thoroughly with a clean kitchen towel; moisture hinders browning.
- Toss the cut vegetables in a large bowl with olive oil,smoked paprika,and a pinch of sea salt.Ensure each piece is evenly coated.
Chef’s tip: For an ultra‑crisp edge, spread the vegetables in a single layer on a parchment‑lined baking sheet, leaving at least ½ inch of space between pieces.
Making Ottolengui’s Toasted Dukkah
Source: Yotam Ottolenghi, *Flavourful & Green (2023)
- Toast the nuts and seeds
- Place hazelnuts, sesame seeds, pumpkin seeds, coriander, cumin, and fennel seeds in a dry skillet over medium heat.
- Stir constantly for 4‑5 minutes until fragrant and lightly golden.
- Cool the mixture for 2 minutes, then transfer to a food processor. Pulse 3‑4 times to achieve a coarse crumb—avoid turning it into a powder.
- Season with sea salt and black pepper, pulse once more to combine.
*Store the dukkah in an airtight jar; it stays vibrant for up to two weeks.
Roasting Technique for Perfect Crispy Potatoes & Sunchokes
- Arrange the seasoned vegetables on the hot baking sheet.
- Roast for 20 minutes,then stir or flip each piece to expose all sides.
- Continue roasting for an additional 15‑20 minutes, or until the edges are deep golden and the interiors fork‑tender.
- Final seasoning – remove from oven and immediately sprinkle the warm vegetables with half of the toasted dukkah, lemon zest, and a drizzle of olive oil. The residual heat releases the aromatics, creating a fragrant crust.
Seasoning and Finishing Touches
- Layered flavor: Add the remaining dukkah just before serving for a crunchy top‑note.
- Fresh herbs: Toss with chopped parsley and an extra squeeze of lemon to brighten the dish.
- Salt balance: Finish with flaky sea salt; it enhances the nutty depth of the dukkah without overwhelming the natural sweetness of the sunchokes.
Nutritional Benefits
| Component | Key Nutrients | Health Highlights |
|---|---|---|
| Potatoes | Vitamin C,potassium,fiber | Supports immune function and blood‑pressure regulation |
| Sunchokes | Inulin (prebiotic fiber),iron,copper | Promotes gut health and improves mineral absorption |
| Hazelnuts & Seeds | Healthy monounsaturated fats,magnesium,vitamin E | Antioxidant protection and heart‑healthy lipid profile |
| Spices (coriander,cumin,fennel) | Polyphenols,digestive enzymes | Anti‑inflammatory effects and improved digestion |
Serving Suggestions & Pairings
- Protein mates: Grilled halloumi,roasted chicken thighs,or smoked salmon.
- Wine match: A dry Riesling or crisp Sauvignon Blanc balances the earthy dukkah.
- Meal context: Ideal as a side for Mediterranean‑style brunch, a vegetarian main with a side salad, or a hearty addition to a grain bowl (e.g., quinoa + arugula).
Storage & Reheating Tips
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- reheat: Spread on a baking sheet and warm at 375 °F (190 °C) for 10‑12 minutes; the crispness returns better than microwave reheating.
- Dukkah freshness: Keep the spice mix separate until ready to serve to maintain crunch.
Common Mistakes & How to Avoid Them
| Mistake | Why It Happens | fix |
|---|---|---|
| Overcrowding the pan | Traps steam, leading to soggy vegetables | Use two baking sheets or roast in batches |
| Burning the dukkah | Dukkah contains nuts that can scorch quickly | Add dukkah at the end, after the oven is turned off |
| Using too much oil | Prevents the vegetables from crisping | Stick to 3 Tbsp oil; coat evenly, not drenched |
| Cutting sunchokes too large | Uneven cooking, interior remains hard | Aim for uniform ½‑inch wedges for even roast |
Variations & Seasonal Twists
- Autumn version: Substitute half the potatoes with cubed sweet potatoes; add a pinch of cinnamon to the dukkah.
- Spicy kick: Mix ½ tsp cayenne pepper into the dukkah or drizzle harissa paste over the finished dish.
- Vegan protein boost: Toss roasted chickpeas (pre‑seasoned with smoked paprika) into the pan during the last 10 minutes of roasting.
- Herb infusion: Swap thyme/rosemary with fresh sage or tarragon for a diffrent aromatic profile.
Speedy Reference Checklist
- ☐ Pre‑heat oven to 425 °F (220 °C)
- ☐ Dry and oil vegetables evenly
- ☐ Toast nuts/seeds for dukkah – do not over‑brown
- ☐ Roast 35‑40 minutes, stirring halfway
- ☐ Finish with dukkah, lemon zest, parsley, flaky salt
- ☐ Serve immediately or store properly for later
All measurements are metric‑friendly; convert as needed for your kitchen.
