Harissa Roasted Potatoes with Tahini Sauce
The harissa gives these potatoes a bit of a spicy kick and the tahini sauce adds a nice, creamy element. All topped off with green onion and toasted sesame seeds—so delicious!
Ingredients
For the potatoes
- 5 Yukon gold potatoes diced
- 3 Tablespoons harissa sauce
- 3 Tablespoons olive oil
- ¼ Teaspoon kosher salt
For the tahini sauce
- 3 Tablespoons tahini
- 2-3 Tablespoons water
- 1 Teaspoon fresh lemon juice
- ¼ Teaspoon kosher salt
Other
- 1 Tablespoon sesame seeds
- Scallion thinly sliced
Instructions
- 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.
- Meanwhile, whisk together all of the ingredients for the tahini sauce and set aside.
- 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.
- Enjoy!
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