potatoes with green tahini sauce
"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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prep time
30 Min
cook time
15 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 3 pounds small new potatoes, scrubbed
- 2 tablespoons kosher salt plus 1/2 tsp. divided
- 1 bunch fresh cilantro, coarsely chopped
- 1/2 cup tahini (room temperature)
- 1/4 cup fresh lemon juice
- 2 tablespoons room temperature water, plus more as needed
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons extra-virgin olive oil
How To Make potatoes with green tahini sauce
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Step 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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Step 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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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Potatoes
Category:
Dressings
Diet:
Vegetarian
Diet:
Diabetic
Diet:
Low Fat
Diet:
Dairy Free
Tag:
#Healthy
Culture:
Middle Eastern
Ingredient:
Potatoes
Method:
Stove Top
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