We made this the day that Ottolenghi Flavour arrived in the post as we had all the ingredients and were feeling enthusiastic! We haven’t tried too many dishes since then but we will. Just when we think we’ve tasted pretty much every flavour combination Yotam and his pals remind us that we haven’t, not by a long way!
We can’t remember now what we served this with but think it’s safe to say you could eat a bowlful on their own!
Spicy roast potatoes with tahini and soy – serves 4 as a side
- 900g roasting potatoes, leave the skin on and cut into 3cm cubes
- 50g rose harissa
- 1 garlic clove, crushed
- 3 tbsp olive oil
- 1½ tbsp chives, finely chopped
- 1½ tbsp black and/or white sesame seed, toasted
FOR THE DRESSING:
- 60g tahini (stir well before using)
- 2 tbsp soy sauce
- 1½ tbsp mirin (or maple syrup)
- 1½ tbsp rice vinegar
Preheat the oven to 240°C fan.
In a large bowl, mix the potatoes, rose harissa, garlic and olive oil together with ¾ tsp of salt and plenty of black pepper. Transfer the mixture to a parchment-lined baking tray and spread out, then cover tightly with foil and roast for 15 minutes.
Remove the foil, reduce the heat to 200°C and roast for another 25 minutes, uncovered, stirring halfway, until the potatoes are cooked and browned.
Meanwhile, whisk all of the ingredients for the dressing together with 1 tbsp of water until smooth.
Transfer the potatoes to a shallow serving bowl and drizzle over the dressing. Garnish with the chives and sesame seeds.
(Original recipe from Ottolenghi Flavour by Yotam Ottolenghi and Ixta Belfrage, Ebury Press, 2020)
Jono & Jules do food & wine 
Delicious 😋😋