Potatoes roasted with tahini and soy

Simple Too, p. 205

We often serve wedges with a drizzle of tahini over the top or with a sauce of tahini mixed with soy, but here the tahini and soy are part of the roasting process, which makes the flavour deepen and go nutty – plus, you get lots of crunchy craggy bits. Enjoy them dipped in the green mayo (p. 291). Cook's note: Don’t be tempted to line the tray with parchment paper – the potatoes need direct contact with the metal pan to roast properly.