A cut above the rest — say hello to your new favourite way to make potato salad, with a spiced, cinnamon-infused oil, tahini dressing and crispy mint leaves.
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Serves
4
Cinnamon
Cumin Seeds
Ground Turmeric
Tomato Purée
Cherry Tomatoes
New Potatoes
Coriander
Tahini
Garlic Clove
Mint
Lemon
Ginger
Olive Oil
Serves
4
Cinnamon
Cumin Seeds
Ground Turmeric
Tomato Purée
Cherry Tomatoes
New Potatoes
Coriander
Tahini
Garlic Clove
Mint
Lemon
Ginger
Olive Oil
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Step 1.
Add the potatoes to a pan and cover with cold water. Season with salt and set over a medium heat. Bring to a boil and cook for 10-12 mins until the potatoes are tender. Drain, steam dry and set aside.
Step 2.
Make the spiced oil by mixing 8 tbsp of olive oil with cinnamon, cumin seeds, turmeric and tomato purée, seasoning with salt and pepper.
Step 3.
Preheat the oven to 200°C. Place the potatoes onto a baking tray with a drizzle of oil, bake for 15 mins until golden. Take them out of the oven, squash them using a flat surface, cracking the skins and breaking up the edges. Drizzle with spiced oil and salt, place back in the oven for 20-25 mins, until crispy.
Step 4.
Halve the cherry tomatoes. Mix tahini with lemon juice and a clove of grated garlic and ginger. loosen with 1 tbsp of water at a time, until smooth.
Step 5.
Heat 3 tbsp of olive oil in a frying pan and add the mint leaves. Sizzle until they darken slightly in colour then remove and drain on kitchen paper. Add the crispy potatoes and halved tomatoes to a platter, drizzle with tahini dressing and scatter with crispy mint and some coriander leaves.
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Notes (1)
T
Tee S.
a year ago
Very very tasty!
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