Crispy oven‑roasted potato sticks served with a tangy tahini‑yoghurt sauce and a fragrant smoky sweet nut topping, finished with pickled coriander stems.
Preheat the oven to 180°C fan.
On a large parchment-lined baking tray, toss the potatoes with the rice (or corn-) flour, oil and 1 teaspoon of salt. Spread out so they're not overlapping, then cover the tray tightly with foil and bake for 15 minutes, for the potatoes to steam and soften slightly. Remove the foil, turn the heat up to 200°C fan and return to the oven for 15 minutes. Use a spatula to gently flip the fries over and bake for 20-25 minutes more, or until nicely golden and crispy.
Place the coriander stems in a small bowl with the vinegar. Set aside to pickle gently while you continue with the recipe.
Make the smoky sweet nuts by first putting the oil into a small frying pan on a medium‑high heat. Once hot, add the pine nuts and almonds and cook, stirring occasionally, until toasted and nicely browned, about 2‑3 minutes. Remove from the heat and immediately stir through the nigella seeds, Urfa and Aleppo chillies, paprika, sugar and 1/4 teaspoon of salt. Transfer to a bowl and set aside.
Make the tahini yoghurt by putting all the ingredients into a bowl with 40ml of water and 1/4 teaspoon of salt and whisking until smooth. Add another tablespoon of water if needed - it will thicken as it sits.
Transfer the fries to a plate and drizzle all over with the tahini yoghurt. Spoon over the nut mixture, followed by the pickled coriander stems and their liquid.
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