POTATOES WITH GREEN TAHINI SAUCE

POTATOES WITH GREEN TAHINI SAUCE image

Yield 8 servings about 1 cup

Number Of Ingredients 8

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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
1/4 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. Tips: Prepare through Step 2; cover and refrigerate potatoes and sauce separately. Finish Step 3 and hold at room temperature for up to 2 hours or refrigerate for up to 8 hours. Sadaf-brand Tahini is one of our favorite brandsâitâs nutty, creamy and never bitter. Nutrition: Per serving: 239 calories; 9 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 36 g carbohydrates; 0 g added sugars; 2 g total sugars; 5 g protein; 4 g fiber; 189 mg sodium; 612 mg potassium. Nutrition Bonus: Vitamin C (28% daily value), Potassium (17% dv) Carbohydrate Servings: 2 1/2 Exchanges: 2 starch, 2 fat