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Tahini roast potatoes with figs

By: Pollyanna Coupland
Food producer, delicious.

Published: 30 Oct 23
Updated: 6 Sep 24

OK, so these aren’t the prettiest roast potatoes you’ve ever seen, but believe us, they make up for it in taste. Tahini and potatoes share so many characteristics (fudgy textures; earthy, nutty flavours) that they pair well. The addition of sweet dried figs balances things out and adds a pleasing chewiness.

Here’s plenty of delicious ideas for using up that open jar of tahini.

Easy
November 2023

Test kitchen approved

Serves 4-6
Hands-on time 10 min, plus simmering time 10 min. Oven time 1 hour 5 min

Here’s plenty of delicious ideas for using up that open jar of tahini.

Nutrition: Per serving (for 6)

Calories: 290kcals
Fat: 12g (1.2g saturated)
Protein: 6g
Carbohydrates: 37g (10g sugars)
Fibre: 4g
Salt: 0.1g

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Ingredients

1kg floury potatoes (desiree,
king edward, maris piper)
3 tbsp vegetable oil or duck/goose fat
3 garlic cloves, bashed in their skins
2 rosemary sprigs
100g dried figs
3 tbsp tahini (see Know-how)

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Method

Bring a pan of salted water to the boil and heat the oven to 180°C fan/gas 6. Peel the potatoes, halve or quarter them (depending on size), then parboil for 10 minutes. Drain, then toss in the colander to rough up the edges a bit – this is the key to those delicious crispy bits. Leave to steam dry in the colander while you heat the oil.
Pour the oil/fat into a large roasting tray, add the garlic and rosemary and heat in the oven for 5 minutes. Once hot, carefully add the potatoes and toss gently to coat in the oil. Roast in the oven for 50 minutes, tossing every 15 minutes or
so to get an even golden finish.
Roughly chop the figs, put in a bowl, then stir in the tahini. Carefully coat the hot potatoes in the tahini mixture and roast for a further 10-15 minutes.

Recipe from November 2023 Issue

Nutrition

Nutrition: per serving

Calories: 290kcals
Fat: 12g (1.2g saturated)
Protein: 6g
Carbohydrates: 37g (10g sugars)
Fibre: 4g
Salt: 0.1g

delicious. tips

You can parboil the potatoes in advance. They may take a little longer to crisp up from fridge cold though, so stir regularly and add an extra 10 minutes to the cooking time.
Heating the oil before adding the parboiled potatoes is a very important step – it ensures the oil crisps them up instead of getting absorbed.

Using a high-quality tahini will make all the difference.