Continue After Advertisement
Ingredients
- For the potatoes:
-
2 pounds
red potatoes
-
2 tablespoons
olive oil
-
1 tablespoon
sesame seeds
-
fresh ground pepper
- Dipping sauce:
-
1/4 cup
apple cider vinegar
-
1/3 cup
olive oil
-
1/3 cup
nutritional yeast powder
-
2 tablespoons
tahini
-
4 tablespoons
miso
-
1 tablespoon
minced fresh ginger
-
1
garlic clove
-
2 - 4 tablespoons
water
Directions
-
Preheat oven to 400º F. Slice each potato into eight wedges, into four if potatoes are small. Toss with oil, sesame seeds and a few grindings of pepper. Arrange in a single layer on a baking sheet. Roast for 40 – 50 minutes, until they are crisp and brown, turning potatoes over with a spatula once in the middle of baking time.
-
While the potatoes roast, process the remaining ingredients in a food processor or blender until the sauce is silky and thickened. Drizzle in the water, one tablespoon at a time, and process again until the sauce reaches a smooth, gravy-like consistency.
See what other Food52ers are saying.