Roasted Potatoes with Tahini Sauce (Edit recipe)

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.

10 minutes

45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	412
Fat:	30 g
Carbohydrates:	33 g
Protein:	8 g
Cholesterol:	0 g
Sodium:	1383 mg
Fiber:	3 g
Sugars:	2 g
Calculated per serving.

by Jessi's Kitchen

View original recipe

Serves: 4

Ingredients

Roasted Potatoes

2 lb Red Skin Potatoes, cut into wedges
1 tsp Sea Salt
3 Tbsp Extra Virgin Olive Oil

Tahini Sauce

3 Tbsp Tahini
3 Tbsp Lemon Juice
2 Tbsp Extra Virgin Olive Oil
2 whole Garlic, cloves
3 Tbsp fresh Dill, chopped
0.25 tsp Ground Fresh Black Peppercorns
0.125 tsp Roasted Red Pepper
0.5 tsp Sea Salt
2 Tbsp Water

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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.