Ingredients
900 g potatoes, 50g rose harissa or chermoula, 1 garlic clove - crushed, 3 tbsp olive oil, 1.5 tbsp black or white sesame seeds. For the dressing - 60g tahini well-stirred, 1.5 tbsp mirin or maple syrup, 1.5 tbsp rice vinegar
Spicy Roast Potatoes with Tahini and Soy
by Yotam OttolenghiDirections
Preheat the oven to 240 degrees C fan.
In a large bowl mix the first four ingredients and 0.75 tsp of salt and a generous amount of pepper. Transfer to a large parchment-lined baking tray and spread out as much possible, then cover tightly with foil and roast for 15 mins.
Remove the foil, reduce the heat to 200 degrees C and roast for another 25 minutes, uncovered, stirring halfway through, until the potatoes are cooked through and nicely browned.
While the potatoes are roasting, whisk all the ingredients for the dressing together with 1 tbsp of water until smooth.
Transfer the potatoes to a large, shallow serving bowl and drizzle over the dressing. Finish off with the sesame seeds and a sprinkle of something green - chopped parsley, chives or watercress.
Your sweetcorn is truly delicious!
— T.T.
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