Masala Roasted Potatoes w/ Spicy Herb Tahini Sauce

by Akshaya Murali


  • 1 kg/ 2.2 lbs washed and cubed
  • 2 tablespoons butter 
  • 3 tablespoons olive oil
  • 2 teaspoon House Gold Masala 
  • 3 cloves garlic, minced
  • Salt & pepper (to taste)
  • Chopped scallions, chives or other herbs (we love garlic chives)
  • Toasted sesame seeds

Spicy Herb Tahini sauce

  • ¼ cup tahini
  • ¼ cup olive oil
  • 1 green chilli
  • Zest & juice of 1 lemon
  • A handful of packed cilantro (leaves & stem)
  • 11/2 or 2 tablespoon maple syrup/or honey
  • ¼ cup water
  • Salt & Pepper (to taste)


  1. Preheat the oven to 400F. Line a large baking sheet with parchment. 
  2. Put the potatoes and about 2 teaspoon salt into a saucepan and cover with water. Place on medium high heat and bring to a boil, then simmer for about 6-7 minutes, until the potatoes are almost cooked but still retain a bite. 
  3. Drain the potatoes in a colander and give it a good shake to drain off the excess water. 
  4. Return the potatoes to the same saucepan add the olive or butter, 2 teaspoon house gold masala, minced garlic, 1 teaspoon of salt and a generous grind of black pepper.
  5. Arrange the potatoes on the prepared baking tray and roast for 40-45 minutes, until golden, flipping halfway through.
  6. While the potatoes are in the oven, make the sauce. Add all the ingredients along with a generous pinch of salt and pepper to a food processor. Add a couple of tablespoons of water and blend to a smooth sauce, we recommend a dippable consistency.
  7. Once the potatoes are done, garnish with sesame seeds and freshly chopped herbs. Serve hot with the spicy herb tahini sauce.