Oven Fries with Tahini Yogurt and Smoky-Sweet Nuts

subheading: FOR THE POTATOES:

2 ¼ pounds/1 kilogram skin-on Yukon Gold (or King Edward) potatoes, cut lengthwise into roughly ½-inch/1 ½-centimeter-thick sticks

2 teaspoons rice flour

2 tablespoons olive oil

Kosher salt

subheading: FOR THE PICKLED HERB STEMS:

1 heaping tablespoon finely chopped fresh cilantro (coriander) or parsley stems (or a mixture of both)

1 ½ tablespoons apple cider vinegar

subheading: FOR THE SMOKY-SWEET NUTS:

3 tablespoons olive oil

⅓ cup/40 grams pine nuts

¼ cup/30 grams roughly chopped blanched almonds

1 teaspoon light brown sugar

1 teaspoon nigella seeds (or black sesame seeds)

1 teaspoon Urfa chile flakes

1 teaspoon Aleppo chile flakes

½ teaspoon hot smoked paprika

subheading: FOR THE TAHINI YOGURT:

3 tablespoons/60 grams Greek-style yogurt

2 ½ tablespoons/50 grams tahini

1 ½ tablespoons fresh lemon juice

2 garlic cloves, minced

Directions at archive.is

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