Since I made the Lemon Dill Tahini dressing a few weeks ago, I have been using anything and everything as a vehicle for getting it into my mouth. Potatoes are my favorite vehicle. This week, I created Crispy Potatoes With Lemon Dill Tahini dressing as a deconstructed potato salad. Drizzle the dressing over the top and sprinkle some green onions on top.

WHAT TO SERVE WITH CRISPY POTATOES WITH LEMON DILL TAHINI DRESSING

These were delicious straight out of the skillet. But I’m sure many (read: most!) of you would like to know which meal to pair them with. These Crispy Potatoes With Lemon Dill Tahini Dressing are a great side dish to Grilled Portobello Mushroom Burgers or Sun-Dried Tomato and White Bean Skillet, Vegetarian French Sandwiches. These potatoes are great as a side dish to any grilled or roasted meat.

HOW TO STORE CRISPY POTATOES WITH LEMON DILL TAHINI DRESSING

These potatoes taste best when they are crispy after being cooked. The dressing should be applied just before you eat, and as if it is left on for too long, the dressing can soak into the potatoes. If you intend to keep some of these leftovers, I recommend keeping the dressing, potatoes, and green onion separate. To crisp the potatoes, heat the dressing and green onion in a pan.

Do I have to use baby gold potatoes?

Nope! These little potato letters are just too good to pass up. If this potato is not within your budget, you can always use regular-sized Yukon Gold Potatoes and red-skinned potatoes. The Yukon Gold and red potatoes have a creamier texture than the russet, which is slightly less grainy. To boil larger potatoes, dice them into large pieces before boiling.

CRISPY POTATOES & LEMON DILL TAHINI-DRESSING

Crispy Potatoes With Lemon Dill Tahini Dressing Are like a vegan potato salad with a creamy homemade dressing.

Cooking Time: 30 minutes

Total Time: 30 minutes

INGREDIENTS

CRISPY POTATOES

  • 1.5 lbs. Baby potatoes* (3.29)
  • 1/4 tsp salt ($0.02)
  • 2 Tbsp of cooking oil ($0.08)

LEMON DILL TAHINI SESSING

  • 1/4 teaspoon garlic powder ($0.02)
  • 1/4 teaspoon onion powder ($0.02)
  • 1/2 teaspoon dried dill ($0.05).
  • 1/2 tsp dried parsley ($0.05)
  • 1/4 tsp salt ($0.02)
  • Freshly cracked pepper ($0.03)
  • 1/4 cup tahini ($0.75)
  • 1/4 cup water ($0.00
  • 3 Tbsp of lemon juice ($0.09)
  • 2 green onions (0.09)

INSTRUCTIONS

  • Add the potatoes to a large pot. Turn the heat up to high and cover the pot. Once the water has boiled, let it cool. Boil the potatoes for 8-10 minutes or until they become fork-tender.
  • Prepare the Lemon Dill Tahini dressing while the potatoes boil. In a large bowl, combine the onion powder, garlic powder, dried parsley and dried dill. Add some salt. Mix well. If the dressing seems too thick, place it in the fridge. It will thicken as it cools.
  • Let the potatoes cool down for five minutes or until cool enough to handle. After the potatoes have cooled slightly, cut them in half.
  • To a nonstick skillet, add 2 tablespoons of cooking oil (I prefer cast iron). Heat the oil on medium heat. Once the oil is hot, add the potatoes. Allow the potatoes to cook for about 10 minutes, stirring occasionally.
  • As the potatoes are fried in the skillet, cut the green onions.
  • The skillet should be taken off the heat. Add the green onions and drizzle a generous amount of lemon dill-tahini dressing. Serve immediately

NOTES

*Refer to the notes above for information on how to use other types of potatoes.

NUTRITION

Serving Size: 1 Serving Calories 296.1 kcal Carbohydrates 33.58 G Protein: 8.4 G Fat: 14.55g Sodium 366.45 mg Fiber 3.83 g