Spicy Roasted Potatoes with Tahini Cheddar Sauce

Cheesy Potatoes 2

Sometimes you just need a little comfort food.  Which is exactly why I decided to make some roasted potatoes last week.  To me, roasted potatoes are comfort food. Just like mashed potatoes are to some people. But they have more texture because the middle is soft and the outside is crispy so I can not resist them. Just plain with olive oil and sea salt and I am a happy girl.  But sometimes I elaborate on that.  If I have more time and if I am in the mood.  And that is what these potatoes last week were...elaborated on.  I spiced them up and gave them a kick with chili powder and chipotle, then smothered them in a creamy and slightly spicy tahini "cheddar" sauce.

Cheesy Potatoes

Because I was thinking nachos would be good...but potatoes would be better.  I was one of those kids who used to love nachos and cheese. Which is ok when you have vegan cheese made from real ingredients.  It was all delicious!  The crunchy spicy potatoes and the silky smooth cheese cascading over them with a little kick and some freshness from the peppers and chives I scattered over it...MMM...cloud nine! Never deprive yourself of a comfort food craving when you can make it from healthful and real ingredients.  Trust me it is worth the time making something good for yourself!

Cheesy Potatoes 3

Spicy Roasted Potatoes with Tahini Cheddar Sauce

Serves 4

Potatoes:

6 cups cubed red or Yukon gold potatoes

olive oil

1 tsp cumin

1 Tbsp chili powder

1/2-1  tsp chipotle powder (depending on how spicy you want it)

1/2 tsp sea salt

Sauce:

1/2 cup raw tahini*

1/2 cup filtered water

1/2 cup chopped carrot

1/4 cup nutritional yeast

1 garlic clove

1/4 tsp sea salt or to taste

1 Tbsp white miso

1 Tbsp cider vinegar

1/4 tsp chipotle powder

Sliced hot or sweet peppers

sliced chives or scallions

Pre-heat the oven to 425F degrees. Toss the potatoes with just enough olive oil to coat in a bowl with the spices and sea salt and spread out onto an oiled sheet pan. Roast in the oven for about 20-30 minutes (depending on your oven) until starting to brown and tender when pierced with a fork.
Meanwhile, to make the sauce, combine all ingredients in the blender and blend until smooth (adding a little water if you would like it thinner, you want to be able to drizzle it).
Serve the potatoes with the cheese drizzled over and peppers and chives scattered over that.

*If you are not a fan of tahini raw cashew butter may be used



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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

8 Comments
  1. May 25, 2015 at 16:03
    Reply

    Aren't roast potatoes everyone's comfort food. I have never tried them with toppings like this so will have to give them a try, another great recipe

    • May 25, 2015 at 19:11
      Reply

      Awesome! Hope you enjoy them as much as I did :)!

  2. Josephine
    May 26, 2015 at 10:51
    Reply

    Hi Amy, You have great website and recipes. I am very curious how your daily menu looks like. If you could and if you see that as an interesting option, you can share some of your days with us and post an article of your intakes. Best wishes,

    • May 27, 2015 at 02:42
      Reply

      I am going to do a post soon on how my food choices have evolved over the years and what I typically enjoy for the day :)!

  3. Babs
    May 27, 2015 at 17:37
    Reply

    Made that yesterday... AWESOOOOME! :) Even my husband, Mr. Picky Eater, ate this! THANK you :D

    • May 29, 2015 at 19:39
      Reply

      That is so awesome :)! I am happy you and your hubby enjoyed it!

  4. Leah
    June 30, 2015 at 14:16
    Reply

    I made this over the weekend. It was easy to make and tasted fantastic - cheddary and spicy. Thank you!

    • June 30, 2015 at 23:34
      Reply

      Awesome! Happy to hear you enjoyed it :)!

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