potatoes with green tahini sauce
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"The cilantro and lemon-laced tahini sauce is a perfect bold partner for the potatoes, but it would also be great tossed with roasted carrots or broccoli" Recipe from Eating Well Magazine, Michael Solomonov, Chef **Prep/cooking time does not include 1 1/2 - 2 hour resting time for potatoes**
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yield
8 serving(s)
prep time
30 Min
cook time
15 Min
method
Stove Top
Ingredients For potatoes with green tahini sauce
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3 lbsmall new potatoes, scrubbed
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2 Tbspkosher salt plus 1/2 tsp. divided
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1 bunchfresh cilantro, coarsely chopped
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1/2 ctahini (room temperature)
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1/4 cfresh lemon juice
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2 Tbsproom temperature water, plus more as needed
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2 Tbspfresh parsley, chopped
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2 tspextra-virgin olive oil
How To Make potatoes with green tahini sauce
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1Place the potatoes in a large pot, add 2 tbsp. kosher 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 - 2 hours. Drain and cut the potatoes in half.
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2Combine cilantro, tahini, lemon juice and water in a food processor and process until very smooth, adding additional room temperature water by the tablespoon as needed for a smooth sauce.
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3Toss the potatoes in a large bowl with the tahini sauce, parsley and the remaining 1/2 tsp. salt. Drizzle with oil just before serving.
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