flowcooking

Roast Potatoes with Green Sauce and Tahini

Crispy roast potatoes with a cool, herby green sauce and tahini
Zesty, creamy, and bright with capers, garlic, and vinegar tang
Golden outside, tender inside, every bite feels like comfort

dinner ⏱ 80 min 410 kcal / portion 95.0 g carbs / portion (estimated) vegan glutenmustardsesame 🔗 Original source

No ratings yet
🖨 Print
Roast Potatoes with Green Sauce and Tahini
v6 · rb0e705f985 20260727Z1751 1.5 kg potato 180 ml olive oil 55 g tahini 1 tsp cumin seed fine sea salt to taste 3 tbsp water 🔥 preheat the oven to 220°C 🍳 ⏱ 6 min boil well-salted water and parboil the potatoes 🔥 heat oil in the roasting tray in the oven ⏳ strain the potatoes, then rest in the saucepan for 30 seconds and shake to fluff up 🔥 ⏱ 30-40 min transfer potatoes to the hot oil and roast, turning every 10 minutes until golden and crispy all over 🌀 blend parsley, basil, mint, and garlic until finely chopped, then slowly pour in the remaining oil 🌀 pulse to combine with capers, dijon mustard, vinegar, and 1/4 teaspoon salt 🌀 whisk tahini with water and salt until smooth, light, and fluffy; add more water 1 teaspoon at a time if needed 🌀 toss the potatoes with the green sauce 🍽 transfer to a serving platter, then drizzle with remaining green sauce and tahini sauce and sprinkle cumin over the top Roast Potatoes 🎉 20 g parsley 10 g basil 10 g mint 1 piece garlic 1 tbsp capers 1 tsp dijon mustard 2 tbsp white wine vinegar parsley, basil, mint, garlic capers, dijon mustard, white wine vinegar tahini cumin seed
🚩 Report a problem
Legend
ingredient produce 🔥 oven 🍳 stove 🔪 preparation 🌀 mixing 🍽 assembly ⏳ waiting waiting time between steps finished dish

Preparation steps

  1. preheat the oven to 220°C
  2. boil well-salted water and parboil the potatoes for 6 minutes
  3. heat oil in the roasting tray in the oven
  4. strain the potatoes, then rest in the saucepan for 30 seconds and shake to fluff up
  5. transfer potatoes to the hot oil and roast for 30-40 minutes, turning every 10 minutes until golden and crispy all over
  6. blend parsley, basil, mint, and garlic until finely chopped, then slowly pour in the remaining oil
  7. pulse to combine with capers, dijon mustard, vinegar, and 1/4 teaspoon salt
  8. whisk tahini with water and salt until smooth, light, and fluffy; add more water 1 teaspoon at a time if needed
  9. toss the potatoes with the green sauce
  10. transfer to a serving platter, then drizzle with remaining green sauce and tahini sauce and sprinkle cumin over the top

Similar recipes