I had originally planned to roast the potatoes with the chicken, but both Jan and Eilene went, “Alison made these great sesame potatoes.” [Hint, hint, nudge, nudge, say no more.] Again I am making this recipe based solely on a description of the finished product.
I am sure the Alison used locally-grown, organic, Devon potatoes, which is what probably “makes” this dish. I can only use what is available here in California. This will be a pale imitation of their memories of Devon.
Karl’s Sesame Potatoes
1½ lb. Dutch baby potatoes
2 Tbs. dark sesame oil
1 Tbs. white sesame seeds
Pinch Kosher salt
1. Toss the potatoes in the oil and roast them at 350º F for 45 minutes to an hour.
Tip: Use a small lipped baking pan. You do not want the potatoes crowded, but you do not want them scattered across a large tray either.
2. Toast the sesame seeds in a small, dry skillet for 3 minutes over medium heat, until they are lightly browned and fragrant. Set aside to cool.
Tip: Remove them to a small bowl or they will burn from the residual heat of the pan.
3. When a knife slips easily into the largest potato, put them into a serving bowl.
Tip: There will be sesame oil left in the baking pan. Tip the pan to drain it to a corner and toss the potatoes in the oil again to coat.
4. Sprinkle the sesame seeds over the potatoes and serve.