Smashed potatoes with roasted garlic tahini sauce are perfect for carb lovers: crispy on the outside, soft and fluffy on the inside.

Sauce: 1 bulb garlic 1 Tbsp plus 1/4 cup olive oil 1/4 cup water 1/4 cup tahini Juice of 1 lemon 3 Tbsp chopped parsley 1 tsp za’atar 1 tsp maple syrup 1/2 tsp salt 1/4 tsp pepper Smashed potatoes: 1 1/2 pounds baby potatoes 1/4 cup olive oil 1/2 tsp salt 1 Tbsp za’atar 2 green onions, chopped 2 Tbsp chopped parsley

1. To make the dressing, preheat the oven to 375 F. Slice the top off the garlic and place the bulb on a small sheet of aluminum foil. Drizzle with 1 Tbsp olive oil and wrap up tightly. Place in the oven and roast for about 40 minutes, until the garlic is tender. Remove from the oven and let cool until it’s barely warm. Squeeze the garlic pulp into the blender. Add the remaining olive oil, water, tahini, lemon juice, parsley, za’atar, maple syrup, salt and pepper. Blend until smooth.

2. While the garlic is roasting, place the potatoes in a large pot and fill with enough cool water to cover by about an inch. Add 1 tsp of salt. Bring to a boil, turn the heat down to medium-low and simmer for about 20 minutes until the potatoes are tender when pierced with a fork.

3. Drain the potatoes and pat dry. Increase the oven temperature to 450 F. Line a large baking sheet with parchment paper and drizzle with 1 Tbsp of the olive oil. Transfer the potatoes to the baking sheet and spread them out evenly. Using the palm of your hand (I like to have a clean dish towel in between the potatoes and my hand) gently press down on each potato to flatten. The skin will crack, but they should still hold their circular shape. The flatter you make them, the crispier they will be. Drizzle the tops of the potatoes with the remaining olive oil and sprinkle with salt. Place in the oven and roast for about 20-25 minutes, until the bottoms are crispy and the tops are golden.

4. Arrange the crispy smashed potatoes on a platter and drizzle with some of the sauce and sprinkle with parsley and green onions. Serve immediately.

Makes four servings.