Potatoes With Green Tahini Sauce Recipes

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.

TWICE-BAKED POTATOES WITH CREAMY GREEN ONION SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Arrange potatoes on a baking sheet.
• Bake potatoes in the preheated oven until tender, about 1 hour.
• Melt 2 tablespoons butter in small pot over medium heat. Add green onions; cook until soft, about 4 minutes. Stir in flour until well blended, about 1 minute. Pour in milk and 1/2 cup half-and-half gradually, stirring sauce constantly. Season with salt and cook until sauce is thickened, 10 to 15 minutes.
• Cut a slice from the top of each baked potato and scoop the pulp into a bowl. Mash pulp until no lumps remain. Add 1/4 cup half-and-half and 1 tablespoon butter; blend together with an electric mixer. Stir in 1/2 cup Parmesan cheese and pepper until fully combined.
• Fill baked potato skins with the mashed pulp mixture; make a well on top of each potato. Fill wells with onion sauce. Sprinkle 1/4 cup Parmesan cheese on top.
• Turn on the broiler. Return stuffed potatoes to the oven and broil until golden brown; about 15 minutes.

POTATOES IN TAHINI SAUCE

Steps:

• Crush the garlic with a little salt in a bowl.
• Slowly add the Tahini paste and beat well.
• Add a little water at a time, alternating with lemon juice and keep beating.
• The consistency should be medium thick.
• Add salt to taste.
• You should have an overall tangy taste.
• Mix the chopped parsley and blend well with the Tahini sauce.
• Peel the potatoes and dice into a serving bowl.
• Pour enough Tahini sauce to generously cover the potatoes.
• Serve immediately.

POTATOES WITH GREEN SAUCE

Steps:

• In a heavy saucepan heat the oil and saute the onion until tender but not browned. Add the garlic and cook, stirring for 3 minutes. Add the potato slices and enough hot water to barely cover.
• Bring to a boil, cooking slowly for 15 minutes or until the potatoes are barely tender but holds its shape.
• Add spinach, parsley, salt and pepper and reheat for 5 more minutes. Serve hot with cooking liquid.