Potatoes With Green Tahini Sauce Recipes

POTATOES WITH GREEN TAHINI SAUCE

Steps:

• Place the potatoes in a large pot, add 2 tbsp. kosher 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 - 2 hours. Drain and cut the potatoes in half.
• Combine cilantro, tahini, lemon juice and water in a food processor and 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 tsp. salt. Drizzle with oil just before serving.

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. Tips: Prepare through Step 2; cover and refrigerate potatoes and sauce separately. Finish Step 3 and hold at room temperature for up to 2 hours or refrigerate for up to 8 hours. Sadaf-brand Tahini is one of our favorite brands—it’s nutty, creamy and never bitter. Nutrition: Per serving: 239 calories; 9 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 36 g carbohydrates; 0 g added sugars; 2 g total sugars; 5 g protein; 4 g fiber; 189 mg sodium; 612 mg potassium. Nutrition Bonus: Vitamin C (28% daily value), Potassium (17% dv) Carbohydrate Servings: 2 1/2 Exchanges: 2 starch, 2 fat