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 ;)


  • 1 1/2 lbs. small purple potatoes
  • 2 tablespoons olive oil
  • Sea salt, to taste
  • Freshly ground pepper
  • 1 lemon, juice + zest, divided


  • 2/3 cup raw sunflower seeds
  • 1/3 cup sesame seeds
  • 3 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon fennel seeds
  • 6 tablespoons olive oil
  • 2 heaping tablespoons sumac
  • 3/4 teaspoon sea salt
  • 1/2 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.

This post in partnership with Behold Potatoes.  

As always, opinions are all my own ;)

Thank you for supporting brands that help support Sassy Kitchen.




The new year has been extraordinarily busy for me, and I haven't had a lot of time for extravagant/home-cooked meals. Most of the time, I eat on the go and get whatever I can to tide me over. The few days where I have a minute, I come back to my love of the kale salad. It is a meal I have been eating and re-working for years without ever getting tired of it. For whatever reason, kale salads can be just as comforting to me as my beloved pad thai, just with more work.

All you need to make the kale salad even more special is some spices and homemade dressing. I'm obsessed with any kind of "warm" salad, especially since it's not quite warm enough to pretend it's Spring. Needless to say, this salad is an in between and it's damn good.




1 can chickpeas, drained

1/4 cup sesame seeds

3 tablespoons olive oil

1 teaspoon cumin

1 teaspon garlic powder

1 teaspoon sea salt

1/2 teaspoon coriander

1/2 teaspoon cayenne

1/2 teaspoon paprika

1/2 teaspoon fresh ground pepper

1/4 teaspoon turmeric 

1. Preheat oven to 400 degrees.  Add drained chickpease to a large mixing bowl.  Mix in all spices, sesame seeds and olive oil with sea salt and pepper.  Use your hands to make sure chickpeas are evenly coated with mixture.  Roast for 40-45 minutes or until crisp and browned.  Set aside to cool.


3/4 cup cashews, raw

1 teaspoon yellow miso

1/2 teaspoon apple cider vinegar

2 garlic cloves, whole

2 teaspoons lemon juice

1 teaspoon nori, chopped

1 teaspoon nutritional yeast

2 tablespoons coconut cream

1/2 cup water

1 teaspoon tamari, gluten-free

1/2 teaspoon black pepper

1 teaspoon sea salt

1 head of kale, de-stremmed and chopped

1/2 avocado, diced

1. Add the first twelve ingredients to a blender or food processor and blend  until smooth.

2.  In a large bowl, add kale, avocado and dresssing.  Mix together with your hands until well combine.  Top with roasted chickpeas and enjoy!