Roasted Potatoes with Tahini Sauce
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.
Ingredients
Roasted Potatoes
- 2 lb2 lb 2 lbRed Skin Potatoes, cut into wedges
- 1 tsp1 tsp 1 tspSea Salt
- 3 Tbsp3 Tbsp 3 TbspExtra Virgin Olive Oil
Tahini Sauce
- 3 Tbsp3 Tbsp 3 TbspTahini
- 3 Tbsp3 Tbsp 3 TbspLemon Juice
- 2 Tbsp2 Tbsp 2 TbspExtra Virgin Olive Oil
- 2 whole2 whole 2 wholeGarlic, cloves
- 3 Tbsp3 Tbsp 3 Tbspfresh Dill, chopped
- 0.25 tsp0.25 tsp 0.25 tspGround Fresh Black Peppercorns
- 0.125 tsp0.125 tsp 0.125 tspRoasted Red Pepper
- 0.5 tsp0.5 tsp 0.5 tspSea Salt
- 2 Tbsp2 Tbsp 2 TbspWater



Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 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.
Notes
The leftover tahini sauce can be stored in an airtight container in the refrigerator for about 7 days.
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