I’m a potato girl.
Sit me down with a bowl of spuds- fried, mashed or roasted- and the world is a much more reasonable place.
Making them around my house is a bit of a production. It might be 10pm on a Friday after a night out (I’m getting up there) Or a Sunday morning when ‘real person’ breakfast just doesn’t thrill me, but these garlicky potatoes seem to always find their way into my bowl.
Some of the time they are simply a vehicle for the mother of all tahini sauces (the cravings are real).
And others my house is down to some musty-looking peppers and my standby 10lb bag of golden beauties peaks out from the cupboard.
You don’t really ever need a reason for fries and sauce though, do you?
We roasted these until golden in avocado oil (no thankkkks to canola-coated fries heated at unsavoury temperatures in restaurants) and gave them a little shimmy in pink salt (okay a big shimmy)
Fresh herbs are chopped up and strewn in the warm wedges, making them feel a little like you’re out for a sophisticated Sunday brunch.
Ohhhhh you fancy huh?
- Green Goddess Tahini Sauce-
- 3 tbsp tahini
- juice from half a lemon
- 1/2 tsp pink himalayan sea salt
- 1/2 tsp garlic powder
- 2 sprigs fresh cilantro/parsley
- 1-2 tbsp water, to desired consistency
- Garlicky Roasted Potatoes-
- 1 tbsp avocado oil/coconut
- 3 cups yukon gold potatoes, sliced into 1/2 inch chunks
- 2 sprigs fresh thyme, roughly chopped
- 1 sprig rosemary, stems removed and roughly chopped
- 1/2 tsp pink himalayan sea salt
- 1 large clove garlic, minced/finely grated
- Roast the potatoes: Preheat the oven to 425 F. Add potatoes to a baking sheet and drizzle with oil and sprinkle with garlic. Season generously with salt. Use your hands to toss to coat, getting them fully covered. Bake them for 28 minutes, or until fork tender, tossing halfway. Increase the heat to a high broil and broil them for another 2-4 minutes to really crisp them up. Keep an eye on it so they don't burn. Remove sheet from oven while the fries are still hot sprinkle with fresh herbs. Toss gently to release the deliciousness!
- Prepare the Green Goddess Tahini: To a food processor or small blender, add tahini, water, lemon juice, garlic powder, salt and cilantro. Pulse until combined and herbs have blended into the rest. Taste and adjust seasoning/consistency as you like.
- Serve the potatoes right away with a drizzle of Green Goddess Tahini or on the side for dipping!
green goddess tahini?! ? green goddess is good 1) without tahini and 2) on salad, so i can’t imagine how much more delicious it’d be on (garlicky! one of my favorite words ever) potatoes!
Haha SAME- call it garlicky and I am THERE. This sauce is always kickin’ around in my back pocket. Thanks Heather!