Sort ingredients
helen
QR Code
Listen
PdfPreheat the oven to 400°F.
Use a fork to prick the skin about 8 times all around each potato. Put the potatoes on a large piece of foil, rub each potato with 1 teaspoon of the oil, and season generously with salt and pepper. Cover with another piece of foil and wrap the potatoes tightly in a package.
Transfer to a sheet pan and bake for 35 minutes. Remove the top piece of foil, flip the potatoes, and continue to bake until the skins brown and crisp slightly and you can insert and remove a sharp knife with no resistance, 30 to 40 minutes more. Remove from the oven.
Preheat the broiler with a rack 2 to 4 inches from the heat source. In a medium bowl, whisk together the tahini, miso, honey, water, and a pinch of salt until it’s smooth.
Split the potatoes lengthwise, return them to the foil- lined sheet pan cut-sides up, then slather on the miso- tahini. Broil until bubbling and charred in spots, 2 to 3 minutes.
Serve topped with the olives and walnuts, sprinkled with sesame seeds, flaky salt, and black pepper, and drizzled with olive oil.