Potatoesintahinisauce Recipes

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ROASTED POTATOES WITH TAHINI SAUCE



Roasted Potatoes with Tahini Sauce image

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.

Provided by Jessi Heggan

Categories     Sides

Time 55m

Number Of Ingredients 12

2 pounds red potatoes, cut in wedges
1 tsp sea salt
3 Tbsp olive oil
3 Tbsp tahini (I use THIS one)
3 Tbsp lemon juice, freshly squeezed
2 Tbsp olive oil
2 garlic cloves
3 Tbsp freshly chopped dill
¼ tsp black pepper
1/8 tsp red pepper flakes
½ tsp sea salt
2-3 tbsp water

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.

Nutrition Facts : ServingSize 1, Calories 381 calories, Sugar 3.3 g, Sodium 926.6 mg, Fat 23.9 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 39.9 g, Fiber 5 g, Protein 6.4 g, Cholesterol 0 mg

POTATOES WITH GREEN TAHINI SAUCE



Potatoes with Green Tahini Sauce image

The cilantro- and lemon-laced tahini sauce is a perfect bold partner for potatoes in this Middle-Eastern-style potato salad recipe. The green tahini sauce is also great tossed with roasted carrots or broccoli.

Provided by Michael Solomonov

Categories     Gluten-Free Party Food Recipes

Time 2h15m

Number Of Ingredients 8

3 pounds small new potatoes, scrubbed
2 tablespoons kosher salt plus 1/2 teaspoon, divided
1 bunch fresh cilantro, coarsely chopped
1/2 cup tahini (see Tip), at room temperature
¼ cup lemon juice
2 tablespoons water at room temperature, plus more as needed
2 tablespoons chopped fresh parsley
2 teaspoons extra-virgin olive oil

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.

Nutrition Facts : Calories 239.1 calories, Carbohydrate 35.8 g, Fat 9.3 g, Fiber 3.7 g, Protein 5.4 g, SaturatedFat 1.3 g, Sodium 189.4 mg, Sugar 1.6 g

KIFTA AND POTATOES WITH TAHINI SAUCE



Kifta and Potatoes with Tahini Sauce image

One of my Middle Eastern husband's favorite meals. Serve with pita bread to dip in the tahini sauce.

Provided by leggett

Categories     Meat and Poultry Recipes     Lamb     Ground

Time 1h5m

Yield 4

Number Of Ingredients 16

1 pound ground lamb
½ large onion, minced
½ cup minced fresh parsley
1 ¼ teaspoons salt
¾ teaspoon ground allspice
¾ teaspoon ground black pepper
2 tablespoons vegetable oil, or as needed
5 potatoes, peeled and sliced into rounds
salt to taste
2 cloves garlic, crushed and peeled
2 lemons, juiced
1 ½ cups water
½ cup tahini
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon olive oil

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.

Nutrition Facts : Calories 719.8 calories, Carbohydrate 62.2 g, Cholesterol 75.9 mg, Fat 42.1 g, Fiber 12.1 g, Protein 31.1 g, SaturatedFat 10.3 g, Sodium 1470.6 mg, Sugar 3.1 g

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