Crispy Potatoes with Lemon Dill Tahini Dressing

🧂 Ingredients

• 1.5 lbs. baby potatoes*
• 1/4 tsp salt
• 2 Tbsp cooking oil
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp dried dill
• 1/2 tsp dried parsley
• 1/4 tsp salt
• freshly cracked pepper
• 1/4 cup tahini
• 1/4 cup water
• 3 Tbsp lemon juice
• 2 green onions

Instructions

• 1 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.
• 2 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.
• 3 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.
• 4 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).
• 5 While the potatoes are frying in the skillet, slice the green onions.
• 6 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.

Nutrition Info