Potatoes In Tahini Sauce Recipes

SUMAC ROASTED POTATOES WITH TAHINI DIPPING SAUCE

Steps:

• Preheat oven to 400°F (200°C). Wash and scrub (or peel) potatoes, then slice them into wedges. Pat with a towel to dry, then transfer all to a bowl.
• Toss potatoes with olive oil, lemon zest, salt and sumac. Lay them out on a baking sheet in a single layer and bake for 30 minutes. Give the potatoes a good stir, then increase the temperature to 425°F (220°C) and bake for another 10-15 minutes, until the potatoes are golden brown and crispy.
• As the potatoes bake, make the dipping sauce: In a small bowl whisk tahini with water and lemon juice. They won't come together right away, but as you keep stirring, the tahini and water will blend together into a creamy, smooth sauce. Mix in garlic powder, salt and cumin. Taste and adjust seasoning if needed. Keep sauce in the refrigerator until serving time.
• When baked, take potatoes out of the oven and serve on a platter or in a shallow baking dish. Sprinkle with more sumac, fresh parsley, sea salt (flakey salt works too) and add a few lemon slices. Serve sauce alongside the potatoes, sprinkle with more cumin or sumac prior to serving.

LITTLE HASSELBACK POTATOES WITH TAHINI SAUCE

Steps:

• Preheat oven to 425 degrees. Carefully slice the potatoes Hasselback style, being careful not to slice all the way through so the potatoes remain in-tact.
• Gently brush the potatoes with olive oil then sprinkle with salt and pepper before roasting until golden brown, about 15-20 minutes.
• While the potatoes are roasting, whisk together the tahini sauce: tahini through warm water. If the sauce is too thick, add more warm water working 1 tablespoon at a time. Check for seasoning and add more salt or pepper to taste if needed.
• To serve, drizzle the potatoes with the tahini sauce or serve it on the side as a dipping sauce.

KIFTA AND POTATOES WITH TAHINI SAUCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine lamb, onion, parsley, salt, allspice, and pepper in a large bowl. Roll meat into 2 1/2-inch long pieces and arrange in a baking pan.
• Bake in the preheated oven for 15 minutes.
• While meat is cooking, heat vegetable oil in a frying pan over medium heat. Add potatoes; fry until lightly golden, about 5 minutes. Set aside on paper towels to drain excess oil. Sprinkle with salt.
• Remove lamb from the oven; drain and discard any fat from meat. Leave oven on.
• Combine garlic, lemon juice, water, tahini, salt, and pepper in a food processor until smooth. Set tahini sauce aside.
• Arrange potatoes on top of lamb in the baking dish and pour tahini sauce on top. Drizzle with olive oil. Return the baking pan to the oven.
• Bake in the preheated oven until lamb is no longer pink and an instant-read thermometer inserted into the center reads at least 150 degrees F (65 degrees C), about 30 minutes more.

ROASTED POTATOES WITH TAHINI SAUCE

Steps:

• 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.

POTATOES WITH GREEN TAHINI SAUCE

Steps:

• Place potatoes in a large pot, add 2 tablespoons 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 to 2 hours. Drain and cut the potatoes in half.
• Combine cilantro, tahini, lemon juice and water in a food processor (or blender); process until very smooth, adding additional room--temperature water by the tablespoon as needed for a smooth sauce.
• Toss the potatoes in a large bowl with the tahini sauce, parsley and the remaining 1/2 teaspoon salt. Drizzle with oil just before serving.

MASHED POTATO WITH TAHINI

Steps:

• Peel and cube potatoes and boil in water till soft (As for mash potatoes).
• Drain potatoes add Potatoes and rest of the ingredients except dressing ingredients into a processor a whiz till smooth.
• Note: you could mash all the potato ingredients together with a potato masher for a more courser texture.
• Pour out into a serving plate, sprinkle cumin and sumaq and drizzle with olive oil.
• Serve as an appetizer or as a side to meat.

SWEET POTATOES WITH TAHINI BUTTER

Steps:

• Bring a few inches of water to a boil in a medium pot fitted with a steamer basket or footed colander. Place sweet potatoes in the steamer. Cover, reduce heat to medium and steam until potatoes are completely tender, 35 to 40 minutes. (Use a skewer or paring knife to check for doneness; the potatoes should be soft all the way through.)
• Meanwhile, in a small bowl, whisk butter, tahini, lime juice, soy sauce, sesame oil and garlic until smooth. It might seem as if the butter and liquids will never fully combine, but they will - just keep stirring! Taste, and adjust seasoning with salt, pepper and more lime juice as needed.
• Set a small pan over medium heat. Toast the sesame seeds, swirling the pan continuously, until seeds are golden. They'll give off some oil and start to clump together, so if needed, stir with a wooden spoon to keep them moving so that they toast evenly. They'll turn a nice deep-golden shade just as they dry off a bit, about 4 minutes. Transfer seeds to a small bowl to prevent them from overcooking.
• When the sweet potatoes are tender, use tongs to transfer them to a large plate or platter. When they are just cool enough to handle, split potatoes in half lengthwise, and season with flaky salt. Spread tahini butter generously onto the flesh, and top with sesame seeds. Serve immediately with lime wedges.