Both vibrant and comforting; this is the simplest and most glorious of side dishes. Like all good accompaniments it marries well with almost anything: salads, dips and wraps all make wonderful bedfellows with these crisp and luscious, bite-sized roast potatoes, sweet and juicy peppers and mellow, creamy tahini sauce.
Peel and cut the potatoes into large bite size chunks. Place them in a large saucepan and cover with water. Bring to the boil and then leave at a rolling simmer for 10 minutes. Meanwhile, pour the oil into a large mixing bowl and add the garlic cloves (skin on) and a generous pinch of sea salt.
Drain the potatoes and then tip into the bowl of oil and garlic. Mix together, not minding if the potatoes mar on the edges – this will add to their crispness later. Tip the potatoes onto a baking tray, scatter over the rosemary and roast for 1 hour in the oven or until golden and crunchy.
While the potatoes are roasting, make up the tahini sauce. Place the tahini and water into a bowl and stir together until completely smooth. Pour in the oil, cider vinegar (or lemon juice if using), maple syrup and season with salt and pepper. Stir together until you have a smooth and creamy sauce. Taste and add any extra seasoning if you think it needs it.
When the potatoes are ready, and crisp and golden, tip them out onto a serving platter, discarding the rosemary stalks and taking the roasted garlic cloves and squeezing the soft garlic interior into the tahini sauce. Now scatter over the peppers and mix with the potatoes, before drizzling over the tahini sauce and serving immediately.