Potatoesintahinisauce 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.

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.

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.