2 large Yukon gold potatoes or 8 baby reds, cut into 1-inch cubes
Sea salt
Olive, coconut, or grape seed oil
6 garlic cloves, minced
1 tsp. red pepper flakes
1-2 Tbs. fresh lemon juice
1/3 cup chopped cilantro
Tahini for serving
Fill a medium pot with water and add the potato cubes and a pinch of salt. Bring the water to a boil, then reduce the heat to simmer until the potatoes are fork-tender, 10 to 15 minutes. Drain.
In a medium pan, heat a little oil on medium heat and add garlic. Move the garlic around in the pan for 30 seconds or so, until it becomes fragrant. Add the red pepper flakes and stir for another minute. Add the potatoes and toss them in the pan to get them coated as much as possible with the garlic and red pepper.
Cook for a couple minutes, moving them around the pan. Add the lemon juice, toss around again to coat. Stir in the cilantro. Add a couple pinches of salt and toss one more time before serving with a drizzle of tahini.
With a hot cookbook and hit podcast, plant-based foods champion, Jessica Murnane, has found a recipe for many-parts goodness
