Last Updated on August 3, 2026 by Tanya
If you’re on the hunt for a dish that combines crispy, tender potatoes with a rich, smoky dip, look no further than Smashed potatoes with Muhammara Dip! This duo brings together crispy, fluffy smashed potatoes with the spicy kick of Muhammara, a Middle Eastern dip made from roasted red peppers, walnuts, and spices.
I lived in Egypt for many years and throughout my time there I was lucky enough to have tried so many amazing dishes. What I love about Middle Eastern food such as Lebanese and Egyptian cuisine is that there are so many ‘accidentally vegan‘ dishes (think Falafel, Hommus, and Baba Ganoush to name a few!). I tried adding smashed potatoes on the popular ‘Muhammara’ dip which was the most perfect combination!
Ingredients
- Roasted red peppers-Roasted red peppers are naturally sweet and are the base of muhammara. When roasted, they give the dip its signature rich, smoky flavour. You can use store-bought roasted red peppers for convenience or roast your own as in this recipe
- Walnuts– Walnuts add a creamy, nutty texture to muhammara
- Garlic: Fresh garlic is typically used in this dish, but if you prefer a milder taste, you can roast the garlic beforehand to soften its sharpness.
- Sumac– Sumac is a spice that’s commonly used in Middle Eastern cuisines. It comes from the dried berries of the sumac plant and has a deep red or purple colour. It adds a wonderful flavour to this dip
- Pomegranate molasses– Pomegranate molasses is a thick, syrupy condiment made from concentrated pomegranate juice, and is often used in Middle Eastern cuisines. It has has a unique balance of sweet and sour flavours, and is a key component in this dip
- Baby potatoes– Semi boil whole, baby potatoes for the smashed potatoes. Do not cook until soft or they fall apart easily.
- Za’atar– Za’atar is another traditional Middle Eastern spice blend with a distinctive herbal flavour. It typically consists of dried thyme, oregano, mixed with sesame seeds, and salt. Sprinkled on the smashed potatoes adds such a unique flavour and texture to this dish
FAQs
Yes — Muhammara keeps well in the fridge for up to 5 days, and the flavour actually deepens overnight, making it a great make-ahead option.
Yes — jarred roasted red peppers work well and save time. Just drain them well before blending.
Walnuts give Muhammara its signature texture, but you can try substituting with sunflower seeds for a nut-free version with a similar creamy consistency.
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to crisp them back up — the microwave will make them soft.
Yes — boil and smash the potatoes ahead of time, then bake just before serving for the crispiest result.
Related
Looking for other recipes like this? Try these:
Ingredients
- For Smashed Potatoes:
- Around 10-12 baby potatoes
- 2-3 tablespoons olive oil
- 2 Teaspoons Salt
- Large sprinkle of Za’atar
- For Muhammara:
- 2 large (or 3 small) red peppers
- 2 tablespoons olive oil
- ½ cup walnuts
- 1 teaspoon Sumac
- 2-3 garlic cloves
- 2 tablespoons pomegranate molasses
- 1 tablespoon lemon juice
- Optional toppings: Chopped red chillis, fresh coriander leaves, chilli oil, Chopped spring onions
Instructions
- Pre-heat oven to 200°C. Slice red peppers in half and place on a baking tray. Sprinkle with olive oil, cover with silver foil and and bake in oven for around 30mins. Turn peppers over after around 15mins. Remove from oven when peppers are soft and slightly charred on outside.
- Place the potatoes in a large pot of salted water. Bring to a boil and cook the potatoes for about 15-20 minutes, until they are fork-tender but not falling apart.
- Once the potatoes are cooked, drain them and let them cool slightly. Place each potato on the baking sheet, mash using a potato masher or fork- gently smash each potato until it flattens but still holds together.
- Drizzle the smashed potatoes with olive oil and season with salt, and Za’atar.
- Bake in oven for about 20 minutes- until the potatoes are golden and crispy on the edges.
- Once pepper are roasted, let them cool and peel off the skin gently. Remove the seeds and stems.
- In a food processor or blender, combine the roasted red peppers, walnuts, sumac, garlic, salt, pomegranate molasses and lemon juice. Blend until smooth.
- Transfer the Muhammara to a plate. Top with smashed potatoes.
- Garnish with optional toppings: Chopped red chillis (hot!), fresh coriander leaves, chilli oil, chopped spring onions. Enjoy!
