Crispy Vegan Smashed Potatoes with Lemon & Tahini Sauce

Directions

1. Preheat the oven to 200C / 390F

2. Boil the potatoes (whole, with the skins on) for 10-12 minutes until they're just tender. A knife should go through them smoothly, but don't leave them any longer than that. Once ready, drain and place on a baking tray lined with parchment paper.

3. Use a heavy glass, bowl or potato masher to press each potato until they smush up a little (a glass ramekin is my favorite tool for this job!) You don't want them to break, but you want them misshapen.

4. Drizzle the potatoes with olive oil and sprinkle with the spices. Add salt and pepper to taste, then drizzle a tiny bit more oil on top.

5. Place in the oven for 25-30 minutes, until browned and crispy.

6. While the potatoes are cooking, prepare your tahini sauce by whisking the tahini, the juice of 1/2 of the lemon and the golden syrup in a small bowl. Thin it out by whisking warm water in until it's the desired texture. I like mine thin enough to drizzle, but scoopable is nice too. Taste test – add more syrup if you would prefer a sweeter finish.

7. Take out of the oven and squeeze the remaining 1/2 lemon over the potatoes. Drizzle the tahini sauce on top, scatter with the olives, sundried tomatoes and chives.

8. Serve.