Soy and Tahini Roast Potatos

This is from Ottolenghi's new cookbook, Flavor, which veers away from his traditional approach to variations of Mediterranean food and into some other spice and flavor profiles.  There is not a lot about the background for these new pathways, which borrow from the foods and traditions of other places, but if you love Ottolenghi's approach to vegetables, you will not be disappointed. 

• 1 lb. roasting potatoes, leave the skin on and cut into 3cm cubes
• 50g rose harissa 
• 1 garlic clove, crushed 
• 3 tbsp olive oil
• 1½ tbsp chives, finely chopped
• 1½ tbsp black and/or white sesame seed, toasted

FOR THE DRESSING: 

• 60g tahini (stir well before using)
• 2 tbsp soy sauce
• 1½ tbsp mirin (or maple syrup)
• 1½ tbsp rice vinegar

Preheat the oven to 240°C fan. 

In a large bowl, mix the potatoes, rose harissa, garlic and olive oil together with ¾ tsp of salt and plenty of black pepper. Transfer the mixture to a parchment-lined baking tray and spread out, then cover tightly with foil and roast for 15 minutes. 

Remove the foil, reduce the heat to 200°C and roast for another 25 minutes, uncovered, stirring halfway, until the potatoes are cooked and browned. 

Meanwhile, whisk all of the ingredients for the dressing together with 1 tbsp of water until smooth. 

Transfer the potatoes to a shallow serving bowl and drizzle over the dressing. Garnish with the chives and sesame seeds.