Ottolenghi roasted potatoes with Green sauce and Tahini

Great side dish for any meal. The green sauce is fresh and punchy and the tahini ads a lovely creaminess. I tweaked the original recipe a bit:  Roasted potatoes with green sauce and tahini.

Ingredients

• 1.5 kg potatoes (I used fingerlings but the original recipe suggested a floury potato – but we can’t get Maris Pipers here as far as I know so you could also try Yukon golds) cut into 1 inch chunks
• 1 bunch parsley, washed and dried, pick the leaves off (keep a handful back for garnish)
• 1 bunch basil, washed and dried, pick the leaves off
• 1/2 bunch mint, washed and dried, pick the leaves off
• 2 garlic cloves, minced
• 1/4 cup olive oil
• 1 Tbsp capers
• 1 tsp Dijon mustard
• 2 Tbsp white wine vinegar
• 55 g tahini
• Juice of half a lemon
• 1 tsp cumin seeds, lightly toasted and crushed
• Sea salt

Method

1. Preheat the oven to 425 F.
2. Add the potatoes to salted, boiling water and cook for 6 minutes.
3. While the potatoes are cooking heat 1/4 cup oil in a big cast iron frying pan (or you can use a rimmed backing sheet if you are brave).
4. One the potatoes have cooked for 6 minutes, drain them, transfer back to the pot and wait 30 seconds or so for the moisture to evaporate, then shake the pot to fluff up the potatoes (this doesn’t work all that well for waxy potatoes like fingerlings but I did it anyway).
5. Carefully remove the cast iron pan or roasting tray from the oven and add the potatoes to hot oil. Spread the potatoes evenly, making sure they do not touch, and roast for 30-40 minutes. Turn the potatoes every 10 minutes until they turn golden and crispy all over.
6. While potatoes are roasting (or do this ahead like I did), place the herbs and garlic in a food processor and blend until finely chopped, then slowly pour in 1/4 cup olive oil.  Once combined, add the capers, mustard, vinegar and ¼ teaspoon salt and pulse to combine. If it looks a bit thick add a bit more olive oil.
7. Make the tahini sauce by whisking the tahini, 3 tablespoons of water and ¼ teaspoon of salt. The sauce will seize up at first, keep whisking until it relaxes and becomes light and fluffy. Add lemon juice, 1 teaspoon at a time, if necessary you might need to whisk in more cold water to get a smooth, pourable sauce.
8. Once the potatoes are roasted, transfer them to a medium mixing bowl, leaving behind any roasting oil in the tray, and toss with 3 tablespoons of the green sauce.
9. Transfer the potatoes into a serving dish. Splodge extra green sauce over the top, and drizzle with the tahini sauce, then sprinkle the cumin over the top.

Serves 4-6