"Roasted fingerling potatoes with tahini, scallions, bell pepper and black chili, lime zest, wild chives, coarse black pepper, kosher salt and olive oil. These are so delicious that I often eat them straight from the tray, just add some lime juice and you'll be in heaven. "
Roasted Fingerling Potatoes
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Recipe Intro From holasus
Vegetarian, Side Dish
This recipe is the perfect side dish to go with grilled fish or lamb cutlets.
Ingredients.
Serves 6-7
2 lb fingerling potatoes
5 tbsp tahini
2 tbsp olive oil
1 bunch of chives
2 bunches of spring onions
1 black chili
2 bell peppers
1 lime
Kosher salt and black coarse pepper
Wash the potatoes and place them in a deep sauce pan, cover them with water and add a bit of salt, boil the potatoes for 20 min or less, you don't want to cook them completely just parboiled, so that when you place them in the oven they'll take less time cooking and to get fluffy potatoes and more crispy skin.
In the meantime prepare a baking tray with parchment paper and preheat the oven at 360 F. Remove your potatoes from the heat when ready and drain them, dry them with a paper towel, place them in a bowl and add the tahini, olive oil, kosher salt and black pepper, mix really well with your own hands transfer them into your prepared tray and place them in the oven fro 30 min.
In the meantime slice your chillies thinly, get ride of the tops and ends of your spring onions and chopped the rest roughly, finally chop your chives finely, reserve the chilies, the spring onions and chives in a bowl.
Take your potatoes out and add the rest of your ingredients, add a bit more olive oil if necessary, and bake for another 15-20 min. Take out of the oven and place your potatoes in a nice platter, cut your lime in half and add the juice on top, and there you go get ready to enjoy.
Ingredients.
Serves 6-7
2 lb fingerling potatoes
5 tbsp tahini
2 tbsp olive oil
1 bunch of chives
2 bunches of spring onions
1 black chili
2 bell peppers
1 lime
Kosher salt and black coarse pepper
Wash the potatoes and place them in a deep sauce pan, cover them with water and add a bit of salt, boil the potatoes for 20 min or less, you don't want to cook them completely just parboiled, so that when you place them in the oven they'll take less time cooking and to get fluffy potatoes and more crispy skin.
In the meantime prepare a baking tray with parchment paper and preheat the oven at 360 F. Remove your potatoes from the heat when ready and drain them, dry them with a paper towel, place them in a bowl and add the tahini, olive oil, kosher salt and black pepper, mix really well with your own hands transfer them into your prepared tray and place them in the oven fro 30 min.
In the meantime slice your chillies thinly, get ride of the tops and ends of your spring onions and chopped the rest roughly, finally chop your chives finely, reserve the chilies, the spring onions and chives in a bowl.
Take your potatoes out and add the rest of your ingredients, add a bit more olive oil if necessary, and bake for another 15-20 min. Take out of the oven and place your potatoes in a nice platter, cut your lime in half and add the juice on top, and there you go get ready to enjoy.