Ingredients
- 2 lb. Yukon gold potatoes
- Kosher salt and freshly ground black pepper, to taste
- 1⁄3 cup olive oil
- 4 fresh small red Thai chiles, roughly chopped
- 3⁄4 cup plain Greek yogurt
- 1⁄2 cup tahini
- 1⁄2 tbsp. curry powder
- Zest and juice of 1 lemon
- 1⁄3 cup roughly chopped cilantro
- 2 scallions, thinly sliced
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