Side Dishesbudgetbytes5.0
Crispy Potatoes with Lemon Dill Tahini Dressing
These Crispy Potatoes with Lemon Dill Tahini Dressing are like a deconstructed vegan potato salad, with a creamy homemade dressing.
👥 4 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●whisk
- ●skillet
📝 Preparation Steps
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.
tsp salt ($0.02)1/4
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.
freshly cracked pepper ($0.03)lemon juice ($0.09)3 Tbsp
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).
cooking oil ($0.08)2 Tbsp
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 Facts
calories
296.1 kcal
fat Content
14.55 g
serving Size
1 Serving
fiber Content
3.83 g
sodium Content
366.45 mg
protein Content
8.4 g
carbohydrate Content
33.58 g
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