Crispy potatoes—they’re like tiny golden pillows of joy, right? Tossed in a zesty lemon dill tahini dressing, they transform into something that’s practically magic on your taste buds. The kind of side dish you’ll make excuses to eat for breakfast, lunch, or a midnight snack.
Have you ever tried pairing them with grilled salmon or maybe just devouring them with a spoon? Trust me, it’s a journey worth taking, even if it means standing over the stove way past dinner time.
Steps
- Place 1.5 lbs of baby potatoes in a pot, add 1/4 tsp salt, and cover with water by an inch. Cover the pot, bring to a boil over high heat, and cook until the potatoes are fork-tender, about 8-10 minutes.
- As the potatoes cook, prepare the lemon dill tahini dressing. In a bowl, combine 1/4 tsp each of garlic and onion powder, 1/2 tsp each of dried dill and parsley, 1/4 tsp salt, freshly cracked pepper, 1/4 cup tahini, 1/4 cup water, and 3 Tbsp lemon juice. Whisk until smooth and refrigerate if needed to thicken.
- Drain the cooked potatoes and let them cool for about 5 minutes until manageable. Once cooled, slice them in half.
- Heat 2 Tbsp cooking oil in a non-stick skillet over medium-high heat. Add the potatoes to the skillet and cook, stirring occasionally, until they are browned and crispy, approximately 10 minutes.
- While the potatoes are frying, slice two green onions.
- Remove the skillet from the heat and transfer the potatoes to a serving dish or leave them in the skillet. Generously drizzle the lemon dill tahini dressing over the potatoes and sprinkle with sliced green onions. Serve immediately.
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 (about 10 cranks)
- 1/4 cup tahini
- 1/4 cup water
- 3 Tbsp lemon juice
- 2 green onions, sliced
Nutritional Values
Calories: 592.2 kcal | Carbohydrates: 67.16 g | Protein: 16.8 g | Fat: 29.1 g | Sodium: 732.9 mg | Fiber: 7.66 g
FAQ
- Can I use a different type of potato instead of baby gold potatoes?
- Absolutely! While baby gold potatoes are recommended for their taste and texture, you can substitute with regular-sized Yukon Gold or red-skinned potatoes. These varieties have a creamy texture similar to baby gold potatoes. If using larger potatoes, just dice them into large cubes before boiling.
- What are some good meals to serve with Crispy Potatoes with Lemon Dill Tahini Dressing?
- These potatoes make a versatile side dish. They pair well with Grilled Portobello Mushroom Burgers, a Sun Dried Tomato, White Bean, and Kale Skillet, or Vegetarian French Dip Sandwiches. For meat eaters, they complement nearly any grilled or roasted meat beautifully.
- How should I store leftovers of Crispy Potatoes with Lemon Dill Tahini Dressing?
- To maintain their crispiness, it’s best to store the potatoes, dressing, and green onions separately. Reheat the potatoes in a skillet to restore their crisp texture, then add the dressing and green onions just before serving.
- Is it necessary to use a cast iron skillet for this recipe?
- While a cast iron skillet is preferred for achieving the best crispy texture, you can use any non-stick skillet available to you. Just ensure to heat the oil adequately before adding the potatoes for optimal crispiness.
- How can I adjust the consistency of the Lemon Dill Tahini Dressing?
- If the dressing is too runny, simply chill it in the refrigerator, and it will thicken as it cools. Adjusting the consistency can help ensure it coats the potatoes perfectly without being too watery.
Tips
- Keep Components Separate for Storage: To maintain the potatoes’ crispiness, store the potatoes, dressing, and green onions separately if planning to eat as leftovers. Reheat the potatoes in a skillet to restore their crisp texture before adding the dressing and green onions.
- Choose the Right Potatoes: While baby gold potatoes are recommended for their creamy texture, you can opt for Yukon Gold or red-skinned potatoes if you’re looking for a more budget-friendly option. Just make sure to dice larger potatoes into cubes before boiling.
- Adjust Dressing Consistency: If the Lemon Dill Tahini Dressing is too runny, refrigerate it for a while to thicken. This adjustment helps achieve the desired consistency for drizzling over the crispy potatoes.
- Serve Immediately: For the best taste and texture, serve the dish immediately after adding the dressing and green onions to keep the potatoes crispy and the flavors vibrant.
Equipment
- Cast Iron Skillet (e.g., a 10″ Lodge cast iron skillet)
- Pepper Mill (for freshly cracked pepper)
- Whisk (for mixing the dressing)
