Ottolenghi’s Spicy Roast Potatoes with Tahini & Soy
This is one of my all time favourite recipes - and definitely my favourite potato dish from any cookbook I’ve tried. Which considering I’m intolerant to potatoes, and can only eat a very limited amount, is a big achievement!
The recipe is from the cookbook Flavour, by Ottolenghi, which I really suggest having on your bookcase. Try this dish, and see it as a taster for the vibe of the rest of the cookbook. Enjoy!
Ingredients
900g roasting potatoes, skin on and cut into 2½-3cm cubes
50g rose harissa (adjust according to the brand you are using; see p. 20)
1 garlic clove, crushed
3 tablespoons olive oil
1½ tablespoons chives, finely chopped
1½ tablespoons black or white sesame seeds, preferably a mixture of both, toasted salt and black pepper
For the dressing
60g tahini (stir very well before using, to combine the solids and fat)
2 tablespoons soy sauce
1½ tablespoons mirin (or maple syrup)
1½ tablespoons rice vinegar
Recipe
Preheat the oven to 240°C fan.
In a large bowl, mix the first four ingredients with ¾ teaspoon of salt and a generous grind of pepper until well combined. Transfer to a large parchment-lined baking tray and spread out as much as possible, then cover tightly with foil and roast for 15 minutes.
Remove the foil, reduce the heat to 200°C fan 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 tablespoon of water until smooth.
. Transfer the potatoes to a large, shallow serving bowl and drizzle over the tahini dressing. Finish with the chives and sesame seeds and serve.