This is an extremely easy and really delicious recipe by vegetable genius and award wining chef, restauranteur, and cookbook author Yotam Ottolenghi. This time I really didn’t mean to change the recipe at all but I made some minor substitutions to what I had around the house. I will write out what should be used and next to it if I made a substitution.

Ingredients for around 4 servings

2 1/4 lbs Yukon gold potatoes cut in 1/2 inch matchsticks (I used 1 1/2 lbs red skinned potatoes)

2 teaspoons rice flour (I used 2 teaspoons Wondra flour)

2 Tablespoons olive oil

kosher salt (I used sea salt….)

1 heaping Tablespoon of fresh chopped cilantro or parsley stems or a mix of the two (I used a container of radish sprouts)

1 1/2 Tablespoons apple cider vinegar

3 Tablespoons olive oill

1/3 cup pine nuts (I substituted around a total of a 1/2 a cup of slightly broken walnuts)

1/4 cup chopped almonds (see substitution above)

1 teaspoon light brown sugar

1 teaspoon nigella seeds or black sesame seeds

1 teaspoon urfa pepper flakes

1 teaspoon Aleppo pepper flakes

1/2 teaspoon hot smoked paprika

3 Tablespoons Greek style yogurt

2 1/2 Tablespoons tahini

1 1/2 Tablespoons fresh lemon juice

2 garlic cloves – minced

Directions

Set oven to 400 degrees F

On a large parchment lined baking tray, toss the potatoes with the flour, oil and one teaspoon of salt. Spread the potatoes out in a single layer. Cover the pan tight with aluminum foil. This goes in the oven for only 15 minutes just to get the potatoes to soften slightly.

Make the pickled stems (or sprouts). Add herb to small bowl and add the vinegar to pickle it slightly. Set this to the side.

Prepare the nuts. Add oil to a small frying pan on medium high heat. When hot add the nuts and cook stirring occasionally until toasted and slightly brown (around 1-3 minutes). Remove from heat and add the sugar, nigella seeds, urfa and Aleppo Chile flakes, paprika, and 1/4 teaspoon salt. Transfer this mixture to a bowl.

Make tahini yogurt. Add the yogurt, tahini, lemon juice, garlic, and a quarter teaspoon of salt to a bowl and mix well. You will have to thin this mixture down with water because it will thicken up even more. Start with 2 1/2 Tablespoons of water.

Up the oven to 425 degrees F. Remove the foil from the potatoes. Return the potatoes to the oven for 15 minutes. Use a spatula and flip the potatoes over and cook them till nicely golden and crispy (around 20-25 minutes).

To serve transfer potatoes to a serving platter. Drizzle the potatoes with the tahini yogurt. Spoon the nut mixture on the top. Drain the herb and put them on the very top. Serve Immediately.

ENJOY!

A Special THANKS to Yotam Ottolenghi for another FORKING Amazing recipe.