Spicy Roast Potatoes with Tahini and Soy | Ottolenghi - Ever Open Sauce

Step 1

1 Heat the oven to its highest setting, 500°F or 240°C fan.

Step 2

2 In a large bowl, mix the potatoes, harissa, garlic and oil with three-quarters of a teaspoon of salt and a generous grind of pepper. Transfer to a large sheet-pan lined with patchment paper, and spread out as much as possible. Cover tightly with foil, roast for 15 minutes.

Step 3

3 Remove the foil, turn down the heat to 425°F or 220°C fan) and roast for 25 minutes more, stirring once halfway through, until the potatoes are cooked and nicely browned.

Step 4

4 Meanwhile, whisk all the dressing ingredients until smooth.

Step 5

5 Transfer the potatoes to a shallow serving bowl and drizzle over with the dressing. Finish with the chives and sesame seeds, and serve with extra sauce alongside.

Step 6

6 To make the rose harissa:

Step 7

7 Place a large frying pan over high heat. Once the pan is very hot, add the chilies and garlic. Toast until fragrant and charred, about 2 minutes. Pick out the garlic and set aside. Transfer the chilies to a heatproof bowl.

Step 8

8 Pour enough boiling water over the chilies to cover them, and then weigh them down with a small plate. Soak for 30 minutes to soften and rehydrate, then strain. Roughly chop the chilies and add them to the bowl of a food processor.

Step 9

9 Meanwhile, add the cumin, coriander, and caraway seeds to the same pan, and toast over medium-high heat until fragrant, 2 to 3 minutes. Transfer the seeds to a mortar and pestle and roughly crush them before adding them to the food processor along with the chopped chilies, garlic, tomato paste, rose petals, sugar, and chili powder or paprika. Pulse a few times until roughly chopped and combined.

Step 10

10 Add the lemon juice, half of the rosewater, the cider vinegar, 4 tablespoons of olive oil, and a pinch of salt to the food processor. Blitz until you have a coarse paste.

Step 11

11 Transfer the mixture to a bowl and gently stir in the remaining rosewater and the remaining 4 tablespoons of olive oil.

Step 12

12 Transfer the harissa to a sterilized airtight jar and keep refrigerated if not using right away. Harissa keeps, covered with a layer of oil, in the refrigerator for several weeks.