Cooking Time: 45 – 60 minutes

Serves 4 to 6

What you Need:

• 12 to 15 baby potatoes
• Salt
• Olive oil
• 1 pouch of Haven’s Kitchen Golden Turmeric Tahini
• A handful of fresh parsley and mint, chopped

How to Make Them:

1. Preheat the oven to 450°F.
2. Boil the potatoes: Put the potatoes in a large pot and cover with at least an inch of water. Bring the water to a boil over high heat, then reduce to a simmer, and add a large pinch of salt. Cook the potatoes until they are completely tender and can be easily pierced with a fork — about 30 minutes
3. Drizzle a glug of olive oil into a baking dish. Add potatoes and then smash them, using your hand protected with a kitchen towel. Drizzle with oil
4. Roast the potatoes until they’re crispy and browned around the edges, about 20-30 minutes
5. Serve on a platter with about ¼ pouch of Tahini and the herbs