• Prep: 15 mins
  • Cook: 75 mins
  • Servings: 4 - 6

CUMIN CONFIT POTATOES WITH TAHINI YOGHURT

An exclusive recipe, created for Nanna Tate by Great British Chefs Kitchen.

Fudgy, rich and delicately soft, infused with cumin and garlic for extra flavour, served on a bed of tahini-spiked yoghurt.

Start cooking

Ingredients

CONFIT POTATOES

  • 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

TAHINI YOGHURT

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

Let’s get cooking!

  • Step 1 of 3

    CUT & ROAST

    Preheat the oven to 160°C. Peel the potatoes and halve them (or quarter any particularly large ones – you want each piece to be roughly the same size). Put them in a deep baking dish with the garlic cloves, cumin seeds and thyme. Season well with salt and pepper.

    Pour over the olive oil, turning any potatoes not fully submerged so they’re at least coated in the oil. Cook for 1 hour 15 minutes in the oven, gently turning the potatoes halfway.

  • Step 2 of 3

    SPIKE THE YOGHURT

    Meanwhile, make the yoghurt. Whisk the yoghurt and tahini together, then stir in the lemon zest and juice with a pinch of salt. Add a splash of water to loosen it a little (2-4 tbsp).

  • Step 3 of 3

    FINISH & SERVE

    Take the potatoes out of the oven and discard the thyme. Put the tahini yoghurt in a bowl (or spread it out on a large platter), then carefully lift the potatoes and garlic cloves out of the oil and arrange on top, spooning over a little of the cumin-infused oil too. Finish with some parsley, lemon zest and a final sprinkle of cumin seeds.

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