Roast Potatoes with Green Sauce and Tahini

dinner · ⏱ 80 min · 5 portions · 95.0 g carbs / portion · vegan · allergens: gluten, mustard, sesame

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
http://flowcooking.food/en-us/recipe/243/roast-potatoes-with-green-sauce-and-tahini/