Chunky spiced roast potatoes with spicy tahini dressing

Cut the potatoes into big chunks, then into fourths, into a medium bowl.

Toss with black pepper, red chili flake and garlic seasoning.

Roast in a 475F oven.

Blend tahini, Calabrian chilies, sambal, rice vinegar and a little water hard, just enough to break everything up; check the consistency and set aside.

After about 15 minutes, flip the potatoes and check nothing is burning.

Roast until deeply coloured on every side, about 25 to 30 minutes in all.

Plate right away, sauce liberally with the tahini sauce and top with cilantro, parsley and pepperoncinis.