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.
Makes enough for: 4 people
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.