Oven-Roasted Baby Potatoes with Umami Tahini Dressing
Ingredients
- 350-500g baby potatoes
- 4 whole garlic cloves
- 2 tsp olive oil
- pinch pink Himalayan salt
- 1/2 tsp garlic powder
- pinch ground pepper
- 3-4 oz chopped baby spinach
- 1 tbsp water
- 1 cup halved grape tomatoes
Dressing
- 1 tbsp tahini
- 1.5 tbsp nutritional yeast
- 1 tsp umami seasoning sauce
- 2-3 tbsp water
Preparation
Stir the dressing ingredients together until well combined.
Preheat the oven to 425F.
Place baby potatoes and whole garlic cloves on a baking tray lined with parchment paper.
Coat them with olive oil, add a pinch of pink Himalayan salt, 1/2 teaspoon garlic powder, and a pinch of ground pepper.
Bake for 30 minutes.
Meanwhile, add chopped baby spinach to a non-stick pan with 1 tablespoon water and cook for 2-3 minutes over medium-high heat.
Serve everything in a bowl with halved grape tomatoes and the umami tahini dressing.
Notes
Start with less water in the dressing and add more to achieve desired consistency.
Umami seasoning sauce can be substituted with miso or a little sea salt.
Adjust the amount of baby potatoes based on hunger level between 350g and 500g.
