Spicy roast potatoes with tahini and soy from Ottolenghi Flavour / Flavor (page 276) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

  • sesame seeds
  • soy sauce
  • chives
  • tahini
  • rice vinegar
  • mirin
  • rose harissa
  • roasting potatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bernalgirl on January 07, 2021

    Delicious, easy, a keeper. Double the sauce, it’s good on vegetables and grilled salmon too.

  • joneshayley on January 05, 2021

    This is delicious! The dressing and sprinkling of seeds and chives particularly. I used slightly less harissa than the recipe and would increase to the full amount next time- it’s not too spicy at all.

  • davidrosam on January 04, 2021

    We were not sure about the sticky texture of the tahini on the starchiness of the potatoes. Next time, I'll try the tahini dressing without the, er, tahini.

  • Jane on November 19, 2020

    I loved these - so simple to prep but what a great result. The tahini sauce is wonderful then with the sesame seeds and chives as well there is so much flavor. I'll definitely be making these again.

  • KarinaFrancis on October 10, 2020

    Yummmmm! The tahini dressing takes baked potatoes up a notch and the finishing touch of sesame seeds and chives completes the dish, I only wish I’d been braver with the harissa. I threw some asparagus in for the last few minutes and the dressing worked beautifully on those as well. A keeper

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.