¼cupfinely grated pecorino romanoplus more for serving
1lemonzested and juiced, plus more zest for serving
¼cupcold water*
1tsphoney
Kosher salt and pepper
¼cupfresh mint leavestorn
Instructions
Add potatoes to a large pot and cover with cold water. Bring to a boil over high heat, then reduce to simmer. Season water heavily with salt. Cook potatoes until just fork tender. Drain.
Preheat oven to 450ºF.
Place potatoes on a large sheet tray and smash slightly with the bottom of a cup.
Drizzle potatoes with olive oil and season with salt and pepper.
Bake for 15-20 minutes, until golden. Remove potatoes from oven and carefully flip over. Bake an additional 5-10 minutes until golden brown.
While potatoes roast, make the tahini sauce. In a small bowl, mix tahini, pecorino, lemon juice, zest, water, and honey until smooth and drizzle-able. Season to taste with salt and pepper.
Once potatoes are done, transfer to a serving platter and top with tahini sauce, pecorino, lemon zest, black pepper and fresh mint.
Notes
*May need to add more water depending on how thick your tahini is :)