• 2 lbs red and yellow potatoes, skin on, cut into 1" cubes (900g)
  • ¼ cup rose harissa, or to taste (50g)
  • 1 clove garlic, crushed
  • 3 tbsps olive oil
  • salt and black pepper
  • Tahini Soy Dressing
    • ¼ cup tahini, stir very well before using (60g)
    • 2 tbsps soy sauce
    • 4-½ tsps mirin, or maple syrup
    • 4-½ tsps rice vinegar
    • 1 tbsp water
  • 4-½ tsps finely chopped chives
  • 4-½ tsps black or white sesame seeds, preferably a mixture of both, toasted


1. Preheat the oven to 500˚F (465˚F convection). Line a large baking sheet with parchment paper.
2. In a large bowl, mix together the potatoes, harissa, garlic, olive oil, 3/4 tsp salt, and a generous grind of pepper until well combined. Transfer to the prepared baking sheet and spread out as much as possible, then cover tightly with aluminum foil and roast for 15 minutes.
3. Remove the foil, decrease the temperature to 425˚F (390˚F convection), and roast for another 25 minutes, stirring halfway through, until the potatoes are cooked and nicely browned.
4. For the dressing: While the potatoes are roasting, whisk together the tahini, soy sauce, miring, vinegar, and water in a medium bowl until smooth.
5. Transfer the potatoes to a large, shallow serving bowl and drizzle with the dressing. Finish with the chives and sesame seeds and serve.


Yotam Ottolenghi


4 servings




European : Mediterranean