Tahini roast potatoes with figs
- Portion size: Serves 4-6
- Hands-on time 10 min, plus simmering time 10 min. Oven time 1 hour 5 min
- Difficulty: easy
OK, so these aren’t the prettiest roast potatoes you’ve ever seen, but believe us, they make up for it in taste. Tahini and potatoes share so many characteristics (fudgy textures; earthy, nutty flavours) that they pair well. The addition of sweet dried figs balances things out and adds a pleasing chewiness.
Here’s plenty of delicious ideas for using up that open jar of tahini.
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Ingredients
- 1kg floury potatoes (desiree,
king edward, maris piper) - 3 tbsp vegetable oil or duck/goose fat
- 3 garlic cloves, bashed in their skins
- 2 rosemary sprigs
- 100g dried figs
- 3 tbsp tahini (see Know-how)
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Method
- Bring a pan of salted water to the boil and heat the oven to 180°C fan/gas 6. Peel the potatoes, halve or quarter them (depending on size), then parboil for 10 minutes. Drain, then toss in the colander to rough up the edges a bit – this is the key to those delicious crispy bits. Leave to steam dry in the colander while you heat the oil.
- Pour the oil/fat into a large roasting tray, add the garlic and rosemary and heat in the oven for 5 minutes. Once hot, carefully add the potatoes and toss gently to coat in the oil. Roast in the oven for 50 minutes, tossing every 15 minutes or
so to get an even golden finish. - Roughly chop the figs, put in a bowl, then stir in the tahini. Carefully coat the hot potatoes in the tahini mixture and roast for a further 10-15 minutes.
Nutrition
- 290kcals Calories
- 12g (1.2g saturated) Fat
- 6g Protein
- 37g (10g sugars) Carbs
- 4g Fibre
- 0.1g Salt
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