Roasted Potato Wedges with Gomashio (Japanese Sesame Salt)
Makes about 4 servings
For the potato wedges:
3 medium Russet potatoes (about 10 ounces each)
1 1/2 tablespoons olive oil
1/2 teaspoon fine sea salt
For the gomashio:
3 tablespoons unhulled raw black sesame seeds
1 teaspoon sea salt
1. Preheat the oven to 400 degrees Fahrenheit.
2. Make the potato wedges: Scrub the potatoes clean and cut off any bad pieces. Cut the potatoes into wedges (about six per potato). Transfer the wedges to a roasting pan and drizzle them with the olive oil and sprinkle with the salt. Toss the potatoes to coat them and then spread them out in a single layer, skin-side down.
3. Cook them in the oven for 25 to 30 minutes. The wedges are done when they are golden, crisp and cooked through.
4. Make the gomashio: While the potatoes are cooking, toast the sesame seeds and salt in a medium-size skillet over medium-low heat, turning frequently until the sesame seeds are fragrant and to avoid burning. Grind the sesame seeds and salt together in a suribachi (Japanese mortar and pestle) or spice grinder. Sprinkle the gomashio over the roasted potato wedges. Store the remaining gomashio in an airtight container at room temperature.