Spicy Roast Potatoes with Tahini and Soy

• 份量: 4 servings

配料

2 pounds/900 grams red and yellow potatoes, skin on, cut into 1-inch/2½cm cubes

¼ cup/50 grams rose harissa (adjust according to the brand you are using; see page 20)

1 garlic clove, crushed

3 tablespoons olive oil

Kosher salt and ground black pepper

¼ cup/60 grams tahini (stir very well before using, to combine the solids and fat)

2 tablespoons soy sauce

4½ teaspoons mirin (or maple syrup)

4½ teaspoons rice vinegar

1 tablespoon water

4½ teaspoons finely chopped chives

4½ teaspoons black or white sesame seeds, preferably a mixture of both, toasted

步骤

Preheat the oven to 500°F/240°C fan. Line a large baking sheet with parchment paper.

In a large bowl, mix together the potatoes, harissa, garlic, olive oil, ¾ tsp salt, and a generous grind of pepper until well combined. Transfer to the prepared baking sheet and spread out as much as possible, then cover tightly with aluminum foil and roast for 15 minutes.

Remove the foil, decrease the temperature to 425°F/200°C fan, and roast for another 25 minutes, stirring halfway through, until the potatoes are cooked and nicely browned.

For the dressing: While the potatoes are roasting, whisk together the tahini, soy sauce, mirin, vinegar, and water in a medium bowl until smooth.

Transfer the potatoes to a large, shallow serving bowl and drizzle with the dressing. Finish with the chives and sesame seeds and serve.