Cumin confit potatoes with tahini yoghurt
- Side
- 4-6
- 1 hour 30 minutes
Cooking Nanna Tate potatoes gently in lots of oil turns them fudgy, rich and delicately soft – it's one of our favourite ways to prepare them. Infusing the oil with cumin and garlic adds extra flavour, and sitting them on a bed of tahini-spiked yoghurt creates the ultimate side dish (especially for roast lamb). The leftover oil can be used in cooking or for dressing anything that needs a kick of garlicky, cumin-infused richness too.
Ingredients
Metric
Imperial
- 1.2kg Nanna Tate potatoes
- 6 garlic cloves, peeled but left whole
- 2 tsp cumin seeds, plus extra to sprinkle
- 6 sprigs of thyme
- 700ml of olive oil
- 1 handful of parsley, finely chopped
- 1 lemon, zested
Tahini yoghurt
- 200g of Greek yoghurt
- 80g of tahini
- 1 lemon, zested and juiced
Method
Preheat the oven to 160°C. Peel the potatoes and halve them (or quarter any particularly large ones – you want each piece to be roughly the same size). Put them in a deep baking dish with the garlic cloves, cumin seeds and thyme. Season well with salt and pepper
- 1.2kg Nanna Tate potatoes
- 6 garlic cloves, peeled but left whole
- 2 tsp cumin seeds, plus extra to sprinkle
- 6 sprigs of thyme
Pour over the olive oil, turning any potatoes not fully submerged so they’re at least coated in the oil. Cook for 1 hour 15 minutes in the oven, gently turning the potatoes halfway
- 700ml of olive oil
Meanwhile, make the yoghurt. Whisk the yoghurt and tahini together, then stir in the lemon zest and juice with a pinch of salt. Add a splash of water to loosen it a little (2-4 tbsp)
- 200g of Greek yoghurt
- 80g of tahini
- 1 lemon, zested and juiced
Take the potatoes out of the oven and discard the thyme. Put the tahini yoghurt in a bowl (or spread it out on a large platter), then carefully lift the potatoes and garlic cloves out of the oil and arrange on top, spooning over a little of the cumin-infused oil too. Finish with some parsley, lemon zest and a final sprinkle of cumin seeds
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