Spicy Roast Potatoes With Tahini And Soy

If you need a little bit of change in the way you cook potatoes, then this spicy roast potatoes recipe from Flavour is what you are looking for. The dressing is optional, but I found it perfectly complimented this side dish.

Spicy Roast Potatoes With Tahini And Soy
Spicy Roast Potatoes With Tahini And Soy
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My Tuesday gym routine is set in stone as I don’t have much time in the morning. I do a stretch programme that lasts 25 minutes, using my Polar Ignite to guide me. The fitness tracker has a variety of exercise programmes on it, and I use them to tell me what to do the other three mornings. I alternate between legs, arms and a general body workout, making sure I do one each week. If I have the time and inclination on a Tuesday I will use the stepper. But every Saturday morning this is my plan of action if we are at home. Once again, I use the Polar to tell me how long my session should be. However, after months of the same options I mentioned to a friend that I wished they would update the programmes.

Today’s inspirational recipe from Lavender and Lime ♥ Spicy Roast Potatoes ♥ #LavenderAndLime Click To Tweet

So I was pleasantly surprised this morning to see that they had. It makes a huge difference to me to just use the vibration on my arm as the timer. Much easier than counting in my head. And I also have some routines up on the wall to make sure I do what I need to be doing. The less actual thinking I have to do before work in the morning, the better. I can sort of listen to the news, or let my mind drift, knowing I am staying on track. The only time I use a chosen exercise training option is when I go for a walk. I use this when I am at the mall shopping as a way of knowing how long I spend on this chore.

Spicy Roast Potatoes

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Spicy Roast Potatoes With Tahini And Soy

According to Flavour, these potatoes are prepared the Italian way. The dressing adds a lovely nutty savouriness to them.
Recipe Category: Side Dish
All Rights Reserved: Adapted from Ottolenghi Flavour page 276

Ingredients

for the potatoes

  • 400 g baby potatoes, cut in half
  • 25 g smoky harissa
  • 1 clove garlic, crushed
  • 22.5 mls olive oil
  • salt and freshly ground black pepper to season

to garnish

  • 5 mls black sesame seeds, lightly toasted
  • 5 mls white sesame seeds, lightly toasted

for the dressing

  • 30 g tahini, stir well before weighing out
  • 15 mls soy sauce
  • 11.25 mls mirin
  • 11.25 mls apple cider vinegar

Method

for the potatoes

  • Preheat the oven to 240° Celsius
  • Place the potatoes into a large mixing bowl and top with the harissa, garlic and olive oil
  • Season generously and toss to combine
  • Place onto a large lined baking tray, spreading them out as much as possible
  • Cover tightly with tin foil then place into the oven for 15 minutes
  • Remove the foil, reduce the temperature to 200° Celsius and roast for 25 minutes
  • Remove from the oven and transfer the potatoes and any pan juices to to a serving bowl
  • Add the sesame seeds and toss to combine and serve with the dressing on the side

for the dressing

  • Place the tahini, soy, mirin and vinegar into a small mixing bowl
  • Whisk well to combine and place into a small jug or bottle
  • Drizzle as much as you want over the potatoes and store in a sterilized glass jar if you have left overs

Notes

See this post on how I sterilize my glass jars. According to Yotam, you can use maple syrup instead of mirin. I substituted apple cider vinegar for rice vinegar.
Inspiration published on Lavender and Lime May 7:

Do you use a fitness tracker to determine your exercise regime?

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17 thoughts on “Spicy Roast Potatoes With Tahini And Soy

  1. These potatoes look so good! I’m always looking for new ways to make them, thanks for sharing the recipe.
    Amalia
    xo

  2. I use a Polar heart rate monitor whenever I exercise; can’t imagine not doing so. I am not familiar with Ignite, but the fact that it is from Polar lends it some credibility n my book. It’s nice to have an exercise routine!

    And those potatoes do look delicious 🙂

  3. Wow! I was excited just reading the potatoes with harissa! But there’s more! Ottolenghi really is amazing. Love his recipes.

  4. As I mentioned earlier, a huge tahini fan here! However, I’ve never tried pairing it with potatoes, and I think I’m missing out a lot. The potatoes look and sound scrumptious here, so beautifully golden, and with all those nutty and smoky flavours going on!

  5. What an interesting recipe. I love the idea of tahini with the potatoes and the 2 kinds of sesame seeds. Sounds wonderful

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