Herby potato wedges with tahini mayo

Herby potato wedges with tahini mayo

Somedays if you get home late from work or just a generally busy day, you might not be in the mood to cook up anything too fancy and just want a good old bit of classic comfort food. What better option that some crispy potato wedges dunked in a deliciously creamy, sweet tahini mayo? Oh.. and did we mention it’s also completely vegan?


Chips don’t have to be deep fried in lots of oil to taste really delicious. Here we’ve oven roasted the potatoes in some of our coconut oil; which gives them that incredibly crispy outer layer that’s just SO tasty! The slight sweetness of the mayo creates an amazing contrast against the salty, herby flavours of the chips and there’s no actual mayonaise in there what-so-ever! We’ve actually used tahini to create the base of the dip; which is a paste made from blended sesame seeds.. a bit like a nut butter, but with seeds. It’s slightly more bitter than nut butters, but tastes delicious when mixed into sauces and dressings like this.




300g baby red potatoes

1 tbsp Coco Zumi Coconut oil

Sea salt and pepper

Mixed herbs

2 Tbsp light tahini

2 tsp agave/maple syrup/brown rice syrup

Sea salt and pepper

1 Clove of garlic- crushed


Preheat the oven to 190- 200c (if your oven tends to burn things or cook them very quickly then stick to 190)

Chop the baby potatoes into wedges and scatter them onto a baking tray.

Massage in the coconut oil and season with a good pinch of sea salt, black pepper, and dried mixed herbs. Roast these in the oven for around 35-40 minutes depending on how crispy you’d like them. Check the potatoes after 25 minutes to check they’re not burning.

For the tahini mayo, mix together the tahini, sweetener of choice and crushed garlic clove until smooth and creamy. Season with sea salt and pepper and add a squeeze of fresh lemon for a little zesty kick- optional.

Serve the chips with the tahini mayo and enjoy!