Cumin Confit Potatoes with Tahini Yoghurt

Ingredients

• 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
• 200g of Greek yoghurt
• 80g of tahini
• 1 lemon, zested and juiced