Steps
Step 1
Preheat the oven to 180c.
Step 2
Slice into your potatoes, leaving half a centimetre at the bottom (It is very important that you do not slice through the potato completely, I place a chopstick lengthways along my chopping board which prevents the knife from slicing through but you could use a wooden spoon too.) Thinly slice your garlic lengthways and push a slice into every other slice of potato.
Step 3
Alternate this with small bunches of rosemary and thyme in the other slices of your potatoes.
Step 4
Place your potatoes into a large baking dish, sprinkle any remaining herbs on top and season with a generous amount of sea salt and pepper.
Step 5
Brush the potatoes with half the oil and bake for 45 minutes.
Step 6
After 45 minutes, cut the red onions into quarters, add to the baking tray. Brush potatoes and onions with the remaining olive oil and bake for a further 30-35 minutes.
Step 7
Whilst the potatoes are baking prepare the tahini dressing; Mix together the tahini, lemon juice and garlic then gradually add the water stirring continuously until you have reached your desired consistency. I prefer mine a little thicker but you can just add more water if you like.
