Crispy Potatoes with Lemon Dill Tahini Dressing
User Reviews
5
Crispy Potatoes with Lemon Dill Tahini Dressing
Description
The recipe begins by boiling baby potatoes with salt until fork-tender, then cooling and halving them. A lemon dill tahini dressing is made by mixing tahini, lemon juice, water, dried dill, dried parsley, garlic powder, onion powder, salt, and freshly ground black pepper, then whisking until smooth and allowing chilling to thicken if needed. The potatoes are pan-fried in neutral oil over medium-high heat to develop a browned, crispy exterior while retaining a soft interior.
The contrast between crispy outsides and tender insides makes the potatoes satisfying, while the lemon dill tahini dressing adds a bright, creamy, slightly nutty flavor complemented by the herbs and garlic. This combination is an alternative to more traditional potato sides, bringing a fresh Mediterranean-inspired note.
The potatoes can be cooked in a cast iron skillet for best browning. The dressing's thickness can be adjusted by chilling or altering water amounts. This recipe can use different potato types with adjustments as noted.
Ingredients
Crispy Potatoes
- 1.5 lbs. baby potatoes $3.29
- 1/4 tsp salt $0.02
- 2 Tbsp neutral cooking oil $0.08, generic cooking oil
Lemon Dill Tahini Dressing
- 1/4 tsp garlic powder $0.02
- 1/4 tsp onion powder $0.02
- 1/2 tsp dill $0.05, dried
- 1/2 tsp parsley $0.05, dried
- 1/4 tsp salt $0.02
- black pepper $0.03, freshly cracked
- 1/4 cup tahini $0.75
- 1/4 cup water $0.00
- 3 Tbsp lemon juice $0.09
- 2 green onions $0.09
Instructions
- Place the potatoes in a pot and add 1/4 tsp salt and enough water to cover the potatoes by one inch. Place a lid on the pot, turn the heat on to high, and allow the water to come to a boil. Boil the potatoes for 8-10 minutes, or until they are fork tender.
- While the potatoes are boiling, prepare the Lemon Dill Tahini Dressing. Add the garlic powder, onion powder, dried dill, dried parsley, salt, some freshly cracked pepper (about 10 cranks of a pepper mill), tahini, water, and lemon juice to a bowl. Stir or whisk until smooth. If the dressing is too runny, place it in the refrigerator and it will thicken as it chills.
- Drain the potatoes and let them cool for 5 minutes, or until they are cool enough to handle. Once slightly cooled, slice the potatoes in half.
- Add 2 Tbsp cooking oil to a non-stick skillet (I prefer cast iron for this recipe). Heat the oil over medium-high. Once hot, add the potatoes. Let the potatoes cook, stirring only occasionally, until they are browned and crispy on the outside (about 10 minutes total).
- While the potatoes are frying in the skillet, slice the green onions.
- Remove the skillet from the heat and either transfer the potatoes to a serving dish or use the skillet as the serving dish. Drizzle a generous amount of the lemon dill tahini dressing over top, then add the green onions. Serve immediately.
Notes
- Refer to recipe notes for instructions on using other potato varieties effectively.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 2961 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 296.1kcal | 15% |
| Carbohydrates | 33.58g | 11% |
| Protein | 8.4g | 17% |
| Fat | 14.55g | 22% |
| Sodium | 366.45mg | 15% |
| Fiber | 3.83g | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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