I’ve had these potatoes with the green sauce tahini in Lebanon the first time I visited that country about ten years ago. The only difference is that they use lemon instead of vinegar. I just love Lebanese food which is becoming so ‘in’ in Norway where I come from.
Love the look of this! I'm definitely going to try it. I find if you toss the par boiled potatoes in coarse semolina before you add them to the hot oil you get a much better crispy exterior
India has a very similar variation called aloo tikki chaat - has a mint and coriander sauce with a tamarind chutney and sometimes tamarind chutney as well. Love to spot cultural variations!!
@@Ottolenghi Thank you for your reply! I did actually try by frying the potatoes after precooking them for a couple of minutes and it was actually really good…..my guests loved it.
Is there a good way of using tahini that’s gotten too hard? I’ve bought a couple of bottles and no matter what I do I can’t get the oil and solids to recombine.
You're the first cook I've seen on UA-cam who twists the garlic like I do to get the peel off! Instead of turning the potatoes individually so often, maybe using the broiler would be easier?
Olive oil contributes a lot to the end flavor and the way the potatoes crisp. I imagine less oil would have worked. Olive oil and potatoes are a match made in heaven.
Amazing, delicious and I’m going to make it everyday.
I’ve had these potatoes with the green sauce tahini in Lebanon the first time I visited that country about ten years ago. The only difference is that they use lemon instead of vinegar. I just love Lebanese food which is becoming so ‘in’ in Norway where I come from.
😊😊😊😊😊😊😊😊😊😊
Stunning! I could eat the entire bowl right now
We did..
Fabulous idea, we eat so many potatoes in Switzerland but I love finding new recipes.
Love the look of this! I'm definitely going to try it. I find if you toss the par boiled potatoes in coarse semolina before you add them to the hot oil you get a much better crispy exterior
We love using semolina as well! Good shout.
Looks fantastic! I am going to experiment with a red version using a harissa-based dressing.
Seems delicious. Our tachini in Greece is less fluid. So i think adding some more water or olive oil?? 🤔🤔🤔
India has a very similar variation called aloo tikki chaat - has a mint and coriander sauce with a tamarind chutney and sometimes tamarind chutney as well. Love to spot cultural variations!!
Sounds delicious 🤤
Wonderful video! Many thanks.
I think this would be great with lots of roasted root vegetables- and cauliflower, too!
bravissima! devo provare a farle!!!
Yum. I'm making these asap.
How would this go as a cold dish, please?
What are some options that you could you substitute in for the mustard?
You can use a bit of horseradish instead. Enjoy!
Can I make the green sauce ahead of time? Like the morning before I serve them in the evening? :)
Absolutely, it should keep well for 2-3 days
Good tip re potatoes.....thanks
oh my !
Which food processor is that with the little bowl?
I think it's a Magimix (14-cup), goes for a whopping 450$
This looks good. Please include Imperial measurements.
428 Fahrenheit for the oven.
I looked it up. It was a struggle…
Question……if you already have big juicy chicken in the oven, can you fry the potatoes in lots of oil in a frying pan until crispy?
You could, but you could just add the potatoes on a different shelf in the oven, might take longer if the temp is lower but would still work.
@@Ottolenghi Thank you for your reply! I did actually try by frying the potatoes after precooking them for a couple of minutes and it was actually really good…..my guests loved it.
Hello, just wondering if this recipe is in one of your cookbooks? If so which one?
It's a completely new one so hasn't been published yet..
Is there a good way of using tahini that’s gotten too hard? I’ve bought a couple of bottles and no matter what I do I can’t get the oil and solids to recombine.
I like the idea of tahini as I'm a big fan of sesame seeds, but I've yet to find a brand that isn't bitter.
I've found the only ones that are not bitter are the brands from the middle east. Locally made (I'm in New Zealand) are always too thick and bitter
@@sarahhall9079 Interesting. Don't think I've had the middle eastern version before so will look into that.
If you in or near a large city, you may be able to find a middle eastern market. They'll have good tahini options.
We highly recommend finding tahini from the Middle East!
Al Kanatar from Lebanon is pretty good
You're the first cook I've seen on UA-cam who twists the garlic like I do to get the peel off! Instead of turning the potatoes individually so often, maybe using the broiler would be easier?
A Katja garlic tip! You want the potatoes to have direct contact with the oil and the pan, hence the turning.
Which book is this from?
We haven't published this recipe in any of the cookbooks yet but you can find it on our website.
OMG🙏🏽
Can we pleeeease have the recipee of the grilled asparagus with the maplesyrup-chalot-harissa-sauce that was recently posted on Insta?
We haven't written this one down yet but noted!
Skip the oven and the grease splatter, use the air fryer all sides come out crispy
Olive oil contributes a lot to the end flavor and the way the potatoes crisp. I imagine less oil would have worked. Olive oil and potatoes are a match made in heaven.
0:52- The spoon went from your mouth directly to the jar again!!! Disgusting! 🤢
Calm down… it’s a video for UA-cam. I’m sure her hygiene is generally solid… stop being a prick
what did you do...! nothing special...!! just parroting...