Chloe Wheatland (@chloeevegan), plant-based foodie and chef, shares her recipe for roast potatoes on a bed of whipped tahini with Tasmanian pepper berry. 

A simple and delicious side plate, these roast potatoes are perfect for entertaining guests or treating yourself to something small but nourishing. The spicy and subtly sweet Tasmanian pepper berry marinade gives a native burst of flavour. 

Ingredients

Potatoes:
6 potatoes
1 tbsp olive oil
1/2 clove garlic 
1 tsp Tasmanian pepper berry
Pinch of salt

Whipped tahini:
1/2 cup tahini
1/2 cup cold water
Juice of 1 lemon
1/4 tsp Tasmanian pepper berry
Pinch of salt

Garnish:
Parsley
Chilli
Sesame seeds 

Method

Preheat oven to 220°C and line a baking tray.

Wash potatoes with warm water or a fruit and vegetable wash, rinse and pat dry. Dice and place into a large bowl.

In a mortar and pestle (or food processor) grind garlic, Tasmanian pepper berry, salt and olive oil into a paste. Mix into the potatoes and toss with your hands.

Transfer potatoes to the lined baking tray and roast in the oven for 40 to 45 minutes, turning halfway, or until golden and fork-tender.

Meanwhile, place all ingredients for the whipped tahini in the food processor and process until thick and smooth.

To serve, dollop the whipped tahini on a plate and spread with the back of a spoon. Top with the roasted potatoes and garnish with parsley, chilli and sesame seeds. 

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A post shared by chloe e wheatland (@chloeevegan)

Recipe by @chloeevegan