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Spicy sweet potato frites with tahini dressing

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Ingredients

For frites:
  • 1 teaspoon dried coriander seeds
  • 1/2 teaspoon dried fennel seeds
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried hot red pepper flakes
  • 1 teaspoon kosher salt
  • 2 pound medium sized sweet potatoes
  • 3 tablespoon vegetable oil
  • 2 tablespoon fresh mint
For dressing:
  • 1 teaspoon dried coriander seeds
  • 1/2 teaspoon dried fennel seeds
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried hot red pepper flakes
  • 1 teaspoon kosher salt
  • 2 pound medium sized sweet potatoes
  • 3 tablespoon vegetable oil
  • 2 tablespoon fresh mint
  • 1/4 cup tahini, stirred well to blend
  • 1/4 cup water
  • 2 cup to 3 tablespoons fresh lemon juice
  • 1 cup large garlic clove, minced
  • 1 tablespoon fresh cilantro, minced

Preparation

Baking Directions:

For frites:Preheat oven to 425 degrees.

Coarsely grind coriander, fennel, oregano and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle.

Stir together spices and salt.

Cut potatoes lengthwise into 1-inch wedges.

Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 20 minutes.

Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more.

Serve immediately drizzled with the tahini dressing and tear up the mint over the top.

For tahini dressing:To make the tahini sauce, in a small bowl, whisk together the tahini, 1/4 cup water and 2 tablespoons lemon juice until smooth.

Whisk in the garlic, cilantro and salt to taste.

Taste and adjust with more lemon juice if needed.