Roast Potatoes with Peppers, Garlic & Creamy Tahini Sauce
No vegan Sunday lunch is complete without these Roast Potatoes with Peppers, Garlic & Creamy Tahini Sauce. Get the recipe here!
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Cooking tools:
- Mixing bowl
- Saucepan
- Colander
- Baking sheet
- Oven
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Spoon
- Serving platter
Ingredients
- 1kg floury potatoes
- 4 tbsp olive oil
- 5 garlic cloves
- 3 stems of rosemary
- 290 g roasted peppers in oil (jar, drained)
- 1 tbsp tahini, light or dark
- 2 tbsp water
- 1 tbsp olive oil, or use the oil from the jar of peppers
- 1 tsp cider vinegar, or 1 tbsp lemon juice
- 1 tsp maple syrup
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