Mains · Autumn
Roasted Potatoes, Kale and Tahini
A comforting autumn dish built around seasonal plant ingredients.
Ingredients
Servings
3
Quantities are approximate and adjust automatically.
Method
- Heat the oven to 210°C. Cut potatoes into roughly 2 cm pieces, drizzle with oil and roast for 25–30 minutes until golden.
- Remove tough kale stems, slice the leaves and steam or braise with a little water for 4–6 minutes until tender.
- Whisk tahini with lemon juice and gradually add water until pourable.
- Toss potatoes with kale, arrange on plates and drizzle with tahini dressing.
- Before serving, check: At the end, pierce the thickest piece with a fork: the centre should be tender and the edges lightly browned. If firm, roast a few minutes longer.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Preheat the oven fully and spread the pieces in a single layer with gaps. An overcrowded tray steams vegetables instead of roasting them.
- At the end, pierce the thickest piece with a fork: the centre should be tender and the edges lightly browned. If firm, roast a few minutes longer.
- If the top darkens too fast, move the tray down or lower the temperature slightly. If pale, roast uncovered for the final minutes.
Tip
Adjust seasonings to taste and check ingredients are fully cooked before serving.
Editorial recipe; not kitchen-tested.