For the potatoes:
6 medium-sized baking potatoes, cut into wedges
3 tablespoons extra-virgin olive oi
2 tablespoons chili powder
2 tablespoons unsweetened cocoa powder
1 teaspoon cayenne pepper
Fine sea or Himalayan salt to taste

For the dipping sauce:
1 tablespoon extra-virgin olive oil
4 cloves of garlic, minced
1/2 cup roasted tahini
Juice of 1 lemon
Fine sea or Himalayan salt to taste
Water to thin

Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.

Toss potatoes with the olive oil, then spread them in a single layer on the baking sheet. In a small bowl, mix the chili powder, cocoa powder, cayenne pepper, and a few dashes of salt. Toss the potatoes with the mixture until well-coated. Bake for approximately 45 minutes, shaking the pan every 10 minutes or so, until the potatoes are crisp and browned on the outside and tender on the inside.

While the potatoes are in the oven, begin making the sauce. Heat the olive oil in a saucepan over medium heat. Add the garlic and cooking, stirring constantly, until fragrant, about 1 minute. Whisk in the tahini and lemon, adding water to get to a dipping sauce consistency. Reduce to a simmer and heat through, adding salt to taste. Serve with the potatoes.