Poor old potatoes. The starchy spheres are often cast aside, especially now that the likes of courgetti and cauliflower rice are favoured over good old-fashioned carbs. I still enjoy a spud once in a while because sometimes only chips, mash or roast potatoes can fix a bad day, a broken heart and many maladies in between. In Heartburn (if you haven’t read it, what are you waiting for?), the late, great Nora Ephron writes about potatoes and love.
“I have made a lot of mistakes falling in love, and regretted most of them, but never the potatoes that went with them.”
Amen, Nora. I don’t think I’ll ever fall out of love with potatoes either.
This is a zesty take on classic roast potatoes and adding the spring greens makes it a lovely lunch for lighter, brighter and (hopefully) warmer days. Also, it’s asparagus season so any excuse to eat ’em… The ras el hanout, which is available in lots of international supermarkets and shops, works a treat but use a little cumin and cinnamon powder if you can’t get hold of it. Likewise, if you can’t find pomegranate molasses, just leave it out of the dressing.
This makes the perfect amount for two people but obviously you can change the quantities if you need to – potatoes are cheap, after all. I used Maris Pipers (my mum won’t use any other variety for her roasties) but any kind will do.
Zesty potatoes with spring greens and creamy tahini sauce
3-4 large potatoes
2 tablespoons of olive oil
Juice of ½ lemon
1 teaspoon ras el hanout
5-6 sundried tomatoes, sliced
3 tablespoons black olives
Green vegetables such as broccoli, asparagus and cabbage
For the dressing
2 tablespoons tahini
1 tablespoon olive oil
Juice of ½ lemon
1 tablespoon pomegranate molasses
Salt and pepper (to season)
Rinse and scrub the potatoes (leave the skin on for extra crispness) and cut into even-sized pieces – you’ll usually get 3-4 from a large potato and 2-3 from a smaller one. Place the potatoes in a pan, cover with cold water, add a pinch of salt, and parboil for 7 minutes. Meanwhile, preheat the oven to 200C (gas mark xx). Drain the potatoes and then return to the pan, cover with a lid, and give the potatoes a good old shake – this helps make them really crispy.
In an ovenproof dish, mix the lemon juice, ras el hanout and olive oil and add the potatoes to the pan making sure that they are coated in the mixture. While the potatoes are cooking, make the dressing: simply place the ingredients in a small bowl and stir well. After 20-25 minutes, remove the potatoes from the oven and stir through the sundried tomatoes and olives. Return the dish to the oven and roast for a further 5 minutes. Now, stir fry or steam the green vegetables for about 5 minutes and in a dry pan, toast the pine nuts for 2-3 minutes – any longer and they will burn.
When everything is ready, sprinkle the pine nuts and chopped mint onto the potatoes and drizzle the tahini dressing over the vegetables.