ROASTED POTATOES WITH TAHINI SAUCE
Crispy Oven Roasted Potatoes simply cooked in some olive oil and salt and then served with a dill tahini sauce. An easy and incredibly delicious side dish.
Provided by Jessi Heggan
Categories Sides
Time 55m
Number Of Ingredients 12
Steps:
- Preheat oven to 425 and line a baking sheet with parchment paper.
- Cut the red potatoes into wedges and place them on the pan.
- Toss the potatoes with the salt and olive oil and roast for 40-45 minutes or until potatoes are crispy and tender on the inside.
- While the potatoes are cooking combine all of the tahini sauce ingredients (except the water) into a blender or food processor and blend until combined.
- Add 2-3 tablespoons of water to thin the sauce to desired consistency.
- The sauce should be pourable but not too thin.
- Serve roasted potatoes alongside the tahini sauce.
Nutrition Facts : ServingSize 1, Calories 381 calories, Sugar 3.3 g, Sodium 926.6 mg, Fat 23.9 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 39.9 g, Fiber 5 g, Protein 6.4 g, Cholesterol 0 mg
SUMAC ROASTED POTATOES WITH TAHINI DIPPING SAUCE
Easy to make with impressive flavor!
Provided by Alice
Categories Side Dish
Time 50m
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F (200°C). Wash and scrub (or peel) potatoes, then slice them into wedges. Pat with a towel to dry, then transfer all to a bowl.
- Toss potatoes with olive oil, lemon zest, salt and sumac. Lay them out on a baking sheet in a single layer and bake for 30 minutes. Give the potatoes a good stir, then increase the temperature to 425°F (220°C) and bake for another 10-15 minutes, until the potatoes are golden brown and crispy.
- As the potatoes bake, make the dipping sauce: In a small bowl whisk tahini with water and lemon juice. They won't come together right away, but as you keep stirring, the tahini and water will blend together into a creamy, smooth sauce. Mix in garlic powder, salt and cumin. Taste and adjust seasoning if needed. Keep sauce in the refrigerator until serving time.
- When baked, take potatoes out of the oven and serve on a platter or in a shallow baking dish. Sprinkle with more sumac, fresh parsley, sea salt (flakey salt works too) and add a few lemon slices. Serve sauce alongside the potatoes, sprinkle with more cumin or sumac prior to serving.
Nutrition Facts : Calories 342 kcal, Sugar 2 g, Sodium 1495 mg, Fat 17 g, SaturatedFat 2 g, Carbohydrate 44 g, Fiber 6 g, Protein 7 g, UnsaturatedFat 14 g, ServingSize 1 serving
SPICY ROAST POTATOES WITH TAHINI AND SOY | HOMEMADE ROSE HARISSA
Yield 4
Number Of Ingredients 27
Steps:
- Heat the oven to its highest setting, 500°F or 240°C fan.
- In a large bowl, mix the potatoes, harissa, garlic and oil with three-quarters of a teaspoon of salt and a generous grind of pepper. Transfer to a large sheet-pan lined with patchment paper, and spread out as much as possible. Cover tightly with foil, roast for 15 minutes.
- Remove the foil, turn down the heat to 425°F or 220°C fan) and roast for 25 minutes more, stirring once halfway through, until the potatoes are cooked and nicely browned.
- Meanwhile, whisk all the dressing ingredients until smooth.
- Transfer the potatoes to a shallow serving bowl and drizzle over with the dressing. Finish with the chives and sesame seeds, and serve with extra sauce alongside.
- To make the rose harissa:
- Place a large frying pan over high heat. Once the pan is very hot, add the chilies and garlic. Toast until fragrant and charred, about 2 minutes. Pick out the garlic and set aside. Transfer the chilies to a heatproof bowl.
- Pour enough boiling water over the chilies to cover them, and then weigh them down with a small plate. Soak for 30 minutes to soften and rehydrate, then strain. Roughly chop the chilies and add them to the bowl of a food processor.
- Meanwhile, add the cumin, coriander, and caraway seeds to the same pan, and toast over medium-high heat until fragrant, 2 to 3 minutes. Transfer the seeds to a mortar and pestle and roughly crush them before adding them to the food processor along with the chopped chilies, garlic, tomato paste, rose petals, sugar, and chili powder or paprika. Pulse a few times until roughly chopped and combined.
- Add the lemon juice, half of the rosewater, the cider vinegar, 4 tablespoons of olive oil, and a pinch of salt to the food processor. Blitz until you have a coarse paste.
- Transfer the mixture to a bowl and gently stir in the remaining rosewater and the remaining 4 tablespoons of olive oil.
- Transfer the harissa to a sterilized airtight jar and keep refrigerated if not using right away. Harissa keeps, covered with a layer of oil, in the refrigerator for several weeks.
Nutrition Facts :
SWEET POTATOES WITH TAHINI BUTTER
Carla Lalli Music, a food writer and editor, is vehemently opposed to roasting sweet potatoes. "I don't understand why people are constantly roasting them," she says. "Roasting just makes them more fibrous and leathery, and they never, ever really get crispy." Instead, she posits that steaming performs a kind of alchemy on sweet potatoes that roasting never does - the moist heat fluffs them into absorbent clouds. And to make up for the inherent blandness of the cooking method, she slathers them with a rich tahini butter spiked with soy sauce, which immediately melts into a mouth-smacking sauce. Her simple recipe ends with a shower of golden sesame seeds and a torrent of lime juice. Try it - every bite will surprise you with crunch, salt, umami and acidity to counterbalance the sweetness of the pillowy potatoes.
Provided by Samin Nosrat
Categories vegetables
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a few inches of water to a boil in a medium pot fitted with a steamer basket or footed colander. Place sweet potatoes in the steamer. Cover, reduce heat to medium and steam until potatoes are completely tender, 35 to 40 minutes. (Use a skewer or paring knife to check for doneness; the potatoes should be soft all the way through.)
- Meanwhile, in a small bowl, whisk butter, tahini, lime juice, soy sauce, sesame oil and garlic until smooth. It might seem as if the butter and liquids will never fully combine, but they will - just keep stirring! Taste, and adjust seasoning with salt, pepper and more lime juice as needed.
- Set a small pan over medium heat. Toast the sesame seeds, swirling the pan continuously, until seeds are golden. They'll give off some oil and start to clump together, so if needed, stir with a wooden spoon to keep them moving so that they toast evenly. They'll turn a nice deep-golden shade just as they dry off a bit, about 4 minutes. Transfer seeds to a small bowl to prevent them from overcooking.
- When the sweet potatoes are tender, use tongs to transfer them to a large plate or platter. When they are just cool enough to handle, split potatoes in half lengthwise, and season with flaky salt. Spread tahini butter generously onto the flesh, and top with sesame seeds. Serve immediately with lime wedges.
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- Pre heat the oven to 425 degrees. Toss the diced potatoes with the olive oil, harissa, and salt and spread them out, in a single layer, on a parchment lined baking sheet; Roast for 20 minutes. Remove pan from oven (close the oven to retain the heat!) and toss the potatoes with tongs. Return potatoes to the oven and roast for 15 more minutes.
- In a small, dry non stick pan, toast the sesame seeds over medium heat until golden and fragrant; about 5 minutes.
- Drizzle the tahini sauce over the potatoes and serve with the toasted sesame seeds and scallions.
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