This is so good! I love the vibrant colours and different flavours of this very very moorish dish.
I served this dish with some roughly chopped coriander and some pistachio dukkah.
1kg baby potatoes
6 tablespoons olive oil
sea salt & pepper
to serve: chop handful of coriander or parsley leaves
2 cooked beetroots (no vinegar), roughly chopped
2 heaped tablespoons tahini
1 teaspoon lemon juice
zest of 1 lemon
4 tablespoons cold water
sea salt & pepper
6 tablespoons vegan mayo
1 clove garlic bulb, minced
2 tablespoons plant milk
salt & pepper
1/4 cup pistachios, toasted
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 tablespoon black sesame seeds
1 teaspoon flaked sea salt
To make the dukkah, add the cumin, coriander and fennel seeds to a small pan and toast (no oil) until fragrant. In a mortar and pestle pound the toasted seeds and pistachios until a rough crumb, add the sesame seeds and salt and keep aside.
Boil potatoes in cold water until soft, drain and let the potatoes steam for 5 minutes. This is an important part for the potatoes to dry out. Smash the potatoes with the back of a cup to flatten.
Preheat the oven to 220c at least 30 minutes before. Add the oil to a large baking tray and preheat in the oven for 10 minutes before. Add the potatoes to the hot oil, ideally there should be a ‘sizzle’ when you lay the potatoes flat. It’s very important that the potatoes lay in a single layer. Roast the potatoes for 30 minutes, turning them twice until they are well crispy, moving the pieces around when turning. (the outer potatoes will brown quicker).
Meanwhile, blitz all the tahini ingredients together, adding more water if needed until you are left with a soft spoonable spread. Season to perfection.
Mix the aioli ingredients together and season with salt & pepper.
To serve, add the potatoes to a plate, scatter with herbs and top with pink tahini and garlic aioli.