Tahini roast potatoes with figs
- Published: 30 Oct 23
- Updated: 18 Mar 24
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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Serves 4-6 -
Hands-on time 10 min, plus simmering time 10 min. Oven time 1 hour 5 min
Nutrition
- Calories
- 290kcals
- Fat
- 12g (1.2g saturated)
- Protein
- 6g
- Carbohydrates
- 37g (10g sugars)
- Fibre
- 4g
- Salt
- 0.1g
delicious. tips
You can parboil the potatoes in advance. They may take a little longer to crisp up from fridge cold though, so stir regularly and add an extra 10 minutes to the cooking time.
Heating the oil before adding the parboiled potatoes is a very important step – it ensures the oil crisps them up instead of getting absorbed.
Using a high-quality tahini will make all the difference.