Crispy Potatoes with Lemon Dill Tahini Dressing

By Beth Moncel

These Crispy Potatoes with Lemon Dill Tahini Dressing are like a deconstructed vegan potato salad, with a creamy homemade dressing.

Ingredients

• 1.5 lbs. baby potatoes* ($3.29)
• 1/4 tsp salt ($0.02)
• 2 Tbsp cooking oil ($0.08)
• 1/4 tsp garlic powder ($0.02)
• 1/4 tsp onion powder ($0.02)
• 1/2 tsp 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 lemon juice ($0.09)
• 2 green onions ($0.09)

Instructions

1. 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.

2. 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.

3. 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. 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).

5. 5

   While the potatoes are frying in the skillet, slice the green onions.

6. 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.