SPICY ROAST POTATOES WITH TAHINI AND SOY

Cook:40min

There are different schools of roast potatoes. The English school, which calls for peeling, parboiling, and roasting in scalding fat, is one that Yotam endorses proudly and Ixta opposes strongly. They both, however, come together in adoration of the Italian school, which involves minimal fuss and maximum olive oil (two good things), yet still gives a great crisp result. The toppings here-tahini, soy, sesame, and chives--may seem a little unorthodox but add a nutty savoriness that the potatoes soak up. Double or triple the tahini soy dressing, if you like; it's great as a salad dressing (see cucumber salad à la Xi'an Impression, page 113), drizzled over rice and noodles, or as a dipping sauce for tofu or chicken skewers. It will keep in a jar in the fridge for up to 2 weeks.

Updated at: Thu, 17 Aug 2023 03:39:44 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories381.9 kcal (19%)

Total Fat24 g (34%)

Carbs37.5 g (14%)

Sugars5 g (6%)

Protein7.7 g (15%)

Sodium927.2 mg (46%)

Fiber5.6 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

900gred potatoes

yellow, skIn on, cut into 1-inch/2cm cubes

¼ cuprose harissa

adjust according to the brand you are using

3 Tbspolive oil

TAHINI SOY DRESSING

¼ cuptahini

stir very well before using, to combine the solids and fats

2 Tbspsoy sauce

4 ½ tspmirin

or maple syrup

4 ½ tsprice vinegar

1 Tbspwater

4 ½ tspchives

finely chopped

4 ½ tspblack sesame seeds

or white, preferably a mixture of both, toasted

Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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