Karl’s Sesame Potatoes

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.

Karl’s Sesame Potatoes

Karl’s Sesame Potatoes

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.

1 Comment

Filed under Side Dishes, Starches

One response to “Karl’s Sesame Potatoes

  1. Pingback: Karl’s Carrot, Coconut and Ginger Soup | Jabberwocky Stew

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