Wash and brush the potatoes thoroughly but do not peel them. Cut the potatoes lengthwise in boat-shaped
slices. Spread the slices on a baking sheet covered with parchment paper and brush or spray with oil.
Sprinkle the potatoes with sesame seeds and bake at 190 - 225 °C for about 20 minutes or until the potatoes are tender inside and golden brown and crisp on the surface.
Serve the potato slices with sweet chilli sauce or a chilli dip: mix Finnish curd cream, crème fraîche or sour cream with eg HP chillisauce.
Also try serving these potatoes instead of French fries/chips to accompany hamburgers or moules marinière.
Recipe source: adapted from "Seesam-veneperunat" by the artist and writer Maikki Harjanne, Elanto magazine, 12/1998.