Best Potatoes With Green Tahini Sauce Recipes

POTATOES WITH GREEN TAHINI SAUCE

Potatoes with Green Tahini Sauce image

The cilantro- and lemon-laced tahini sauce is a perfect bold partner for potatoes in this Middle-Eastern-style potato salad recipe. The green tahini sauce is also great tossed with roasted carrots or broccoli.

Provided by Michael Solomonov

Categories Gluten-Free Party Food Recipes

Time 2h15m

Number Of Ingredients 8

Ingredients

3 pounds small new potatoes, scrubbed
2 tablespoons kosher salt plus 1/2 teaspoon, divided
1 bunch fresh cilantro, coarsely chopped
1/2 cup tahini (see Tip), at room temperature
¼ cup lemon juice
2 tablespoons water at room temperature, plus more as needed
2 tablespoons chopped fresh parsley
2 teaspoons extra-virgin olive oil

Steps:

Place potatoes in a large pot, add 2 tablespoons salt and cover with cold water by about 2 inches. Bring to a boil. Reduce heat and simmer until tender, about 15 minutes. Let the potatoes cool to room temperature in the water, 1 1/2 to 2 hours. Drain and cut the potatoes in half.
Combine cilantro, tahini, lemon juice and water in a food processor (or blender); process until very smooth, adding additional room--temperature water by the tablespoon as needed for a smooth sauce.
Toss the potatoes in a large bowl with the tahini sauce, parsley and the remaining 1/2 teaspoon salt. Drizzle with oil just before serving.

Nutrition Facts : Calories 239.1 calories, Carbohydrate 35.8 g, Fat 9.3 g, Fiber 3.7 g, Protein 5.4 g, SaturatedFat 1.3 g, Sodium 189.4 mg, Sugar 1.6 g

ROASTED POTATOES WITH TAHINI SAUCE

Roasted Potatoes with Tahini Sauce image

Crispy Oven Roasted Potatoes simply cooked in some olive oil and salt and then served with a dill tahini sauce. An easy and incredibly delicious side dish.

Provided by Jessi Heggan

Categories Sides

Time 55m

Number Of Ingredients 12

Ingredients

2 pounds red potatoes, cut in wedges
1 tsp sea salt
3 Tbsp olive oil
3 Tbsp tahini (I use THIS one)
3 Tbsp lemon juice, freshly squeezed
2 Tbsp olive oil
2 garlic cloves
3 Tbsp freshly chopped dill
¼ tsp black pepper
1/8 tsp red pepper flakes
½ tsp sea salt
2-3 tbsp water

Steps:

Preheat oven to 425 and line a baking sheet with parchment paper.
Cut the red potatoes into wedges and place them on the pan.
Toss the potatoes with the salt and olive oil and roast for 40-45 minutes or until potatoes are crispy and tender on the inside.
While the potatoes are cooking combine all of the tahini sauce ingredients (except the water) into a blender or food processor and blend until combined.
Add 2-3 tablespoons of water to thin the sauce to desired consistency.
The sauce should be pourable but not too thin.
Serve roasted potatoes alongside the tahini sauce.

Nutrition Facts : ServingSize 1, Calories 381 calories, Sugar 3.3 g, Sodium 926.6 mg, Fat 23.9 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 39.9 g, Fiber 5 g, Protein 6.4 g, Cholesterol 0 mg