1 Tbsp. Sesame Seeds
2 tsp. Kosher Salt
3 lb of russet potatoes, peeled and cut into 2-inch pieces
1 cup of Greek style plain yogurt
Preheat oven to 425 degrees F. In a large bowl, combine harissa oil, spice, sesame, salt & pepper. Toss in the russet potato chunks. Place tossed potato chunks on a baking sheet in one layer. Roast for 25 to 30 minutes, turn all potato chunks over. Roast for another 15 minutes until fork tender. While the potatoes are roasting, combine yogurt, Dill Lemon EVOO, and Tzatziki spice. Serve spicy potatoes with a dollop of yogurt sauce.
From the kitchen of Kim Weiss, owner of Spirits & Spice
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