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Yotam Ottolenghi’s Spicy Roast Potatoes with Tahini and Soy
Introduction from Yotam Ottolenghi
There are different schools of roast potatoes. The English school, which calls for peeling, parboiling and roasting in scalding fat, is one which Yotam proudly endorses and Ixta strongly opposes. We both, however, come together in adoration of the Italian school, which involves minimal faff 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 savouriness that the potatoes love.
Double or triple the tahini and soy dressing, if you like; it’s great as a salad dressing, 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.
Ingredients
Method
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.
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