Potatoes In Tahini Sauce Food

SWEET POTATOES WITH TAHINI BUTTER

Steps:

• Bring a few inches of water to a boil in a medium pot fitted with a steamer basket or footed colander. Place sweet potatoes in the steamer. Cover, reduce heat to medium and steam until potatoes are completely tender, 35 to 40 minutes. (Use a skewer or paring knife to check for doneness; the potatoes should be soft all the way through.)
• Meanwhile, in a small bowl, whisk butter, tahini, lime juice, soy sauce, sesame oil and garlic until smooth. It might seem as if the butter and liquids will never fully combine, but they will - just keep stirring! Taste, and adjust seasoning with salt, pepper and more lime juice as needed.
• Set a small pan over medium heat. Toast the sesame seeds, swirling the pan continuously, until seeds are golden. They'll give off some oil and start to clump together, so if needed, stir with a wooden spoon to keep them moving so that they toast evenly. They'll turn a nice deep-golden shade just as they dry off a bit, about 4 minutes. Transfer seeds to a small bowl to prevent them from overcooking.
• When the sweet potatoes are tender, use tongs to transfer them to a large plate or platter. When they are just cool enough to handle, split potatoes in half lengthwise, and season with flaky salt. Spread tahini butter generously onto the flesh, and top with sesame seeds. Serve immediately with lime wedges.

SUMAC ROASTED POTATOES WITH TAHINI DIPPING SAUCE

Steps:

• Preheat oven to 400°F (200°C). Wash and scrub (or peel) potatoes, then slice them into wedges. Pat with a towel to dry, then transfer all to a bowl.
• Toss potatoes with olive oil, lemon zest, salt and sumac. Lay them out on a baking sheet in a single layer and bake for 30 minutes. Give the potatoes a good stir, then increase the temperature to 425°F (220°C) and bake for another 10-15 minutes, until the potatoes are golden brown and crispy.
• As the potatoes bake, make the dipping sauce: In a small bowl whisk tahini with water and lemon juice. They won't come together right away, but as you keep stirring, the tahini and water will blend together into a creamy, smooth sauce. Mix in garlic powder, salt and cumin. Taste and adjust seasoning if needed. Keep sauce in the refrigerator until serving time.
• When baked, take potatoes out of the oven and serve on a platter or in a shallow baking dish. Sprinkle with more sumac, fresh parsley, sea salt (flakey salt works too) and add a few lemon slices. Serve sauce alongside the potatoes, sprinkle with more cumin or sumac prior to serving.

ROASTED POTATOES WITH TAHINI SAUCE

Steps:

• Preheat oven to 425 and line a baking sheet with parchment paper.
• Cut the red potatoes into wedges and place them on the pan.
• Toss the potatoes with the salt and olive oil and roast for 40-45 minutes or until potatoes are crispy and tender on the inside.
• While the potatoes are cooking combine all of the tahini sauce ingredients (except the water) into a blender or food processor and blend until combined.
• Add 2-3 tablespoons of water to thin the sauce to desired consistency.
• The sauce should be pourable but not too thin.
• Serve roasted potatoes alongside the tahini sauce.

KIFTA AND POTATOES WITH TAHINI SAUCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine lamb, onion, parsley, salt, allspice, and pepper in a large bowl. Roll meat into 2 1/2-inch long pieces and arrange in a baking pan.
• Bake in the preheated oven for 15 minutes.
• While meat is cooking, heat vegetable oil in a frying pan over medium heat. Add potatoes; fry until lightly golden, about 5 minutes. Set aside on paper towels to drain excess oil. Sprinkle with salt.
• Remove lamb from the oven; drain and discard any fat from meat. Leave oven on.
• Combine garlic, lemon juice, water, tahini, salt, and pepper in a food processor until smooth. Set tahini sauce aside.
• Arrange potatoes on top of lamb in the baking dish and pour tahini sauce on top. Drizzle with olive oil. Return the baking pan to the oven.
• Bake in the preheated oven until lamb is no longer pink and an instant-read thermometer inserted into the center reads at least 150 degrees F (65 degrees C), about 30 minutes more.

LITTLE HASSELBACK POTATOES WITH TAHINI SAUCE

Steps:

• Preheat oven to 425 degrees. Carefully slice the potatoes Hasselback style, being careful not to slice all the way through so the potatoes remain in-tact.
• Gently brush the potatoes with olive oil then sprinkle with salt and pepper before roasting until golden brown, about 15-20 minutes.
• While the potatoes are roasting, whisk together the tahini sauce: tahini through warm water. If the sauce is too thick, add more warm water working 1 tablespoon at a time. Check for seasoning and add more salt or pepper to taste if needed.
• To serve, drizzle the potatoes with the tahini sauce or serve it on the side as a dipping sauce.

HERBED POTATO SALAD WITH TAHINI DRESSING

Steps:

• In a large pot, place the potatoes and cover with lightly salted water.
• Place over medium-high heat and boil until tender but firm, 15-20 minutes.
• Don't overcook the potatoes or they will fall apart.
• Pour the potatoes into a colander and rinse until cool.
• Drain, place the potatoes in a bowl, and refrigerate until cold.
• Cut potatoes into thirds or any size you prefer, and place in a large bowl.
• Add the peas, onion, parsley, tarragon, savory, and oregano.
• Mix lightly to blend.
• Pour the dressing over the potatoes and herbs and toss gently.
• Serve on lettuce leaves or radicchio.
• Dressing: In a small bowl, whisk together the Tahini Dressing ingredients, adding water as needed, to make a smooth creamy dressing.

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.

MASHED POTATO WITH TAHINI

Steps:

• Peel and cube potatoes and boil in water till soft (As for mash potatoes).
• Drain potatoes add Potatoes and rest of the ingredients except dressing ingredients into a processor a whiz till smooth.
• Note: you could mash all the potato ingredients together with a potato masher for a more courser texture.
• Pour out into a serving plate, sprinkle cumin and sumaq and drizzle with olive oil.
• Serve as an appetizer or as a side to meat.

SPICY ROAST POTATOES WITH TAHINI AND SOY | HOMEMADE ROSE HARISSA

Steps:

• Heat the oven to its highest setting, 500°F or 240°C fan.
• In a large bowl, mix the potatoes, harissa, garlic and oil with three-quarters of a teaspoon of salt and a generous grind of pepper. Transfer to a large sheet-pan lined with patchment paper, and spread out as much as possible. Cover tightly with foil, roast for 15 minutes.
• Remove the foil, turn down the heat to 425°F or 220°C fan) and roast for 25 minutes more, stirring once halfway through, until the potatoes are cooked and nicely browned.
• Meanwhile, whisk all the dressing ingredients until smooth.
• Transfer the potatoes to a shallow serving bowl and drizzle over with the dressing. Finish with the chives and sesame seeds, and serve with extra sauce alongside.
• To make the rose harissa:
• Place a large frying pan over high heat. Once the pan is very hot, add the chilies and garlic. Toast until fragrant and charred, about 2 minutes. Pick out the garlic and set aside. Transfer the chilies to a heatproof bowl.
• Pour enough boiling water over the chilies to cover them, and then weigh them down with a small plate. Soak for 30 minutes to soften and rehydrate, then strain. Roughly chop the chilies and add them to the bowl of a food processor.
• Meanwhile, add the cumin, coriander, and caraway seeds to the same pan, and toast over medium-high heat until fragrant, 2 to 3 minutes. Transfer the seeds to a mortar and pestle and roughly crush them before adding them to the food processor along with the chopped chilies, garlic, tomato paste, rose petals, sugar, and chili powder or paprika. Pulse a few times until roughly chopped and combined.
• Add the lemon juice, half of the rosewater, the cider vinegar, 4 tablespoons of olive oil, and a pinch of salt to the food processor. Blitz until you have a coarse paste.
• Transfer the mixture to a bowl and gently stir in the remaining rosewater and the remaining 4 tablespoons of olive oil.
• Transfer the harissa to a sterilized airtight jar and keep refrigerated if not using right away. Harissa keeps, covered with a layer of oil, in the refrigerator for several weeks.

SWEET POTATO SALAD WITH KALE, BEETS & SMOKEY TAHINI DRESSING

Steps:

• Preheat oven to 400F. Line a large baking sheet with parchment paper.
• Peel the sweet potato and beets. Chop both vegetables into approximately 1/2-inch cubes.
• Place cubed sweet potatoes and beets on the baking sheet. Toss in olive oil, salt + pepper. Spread in an even single layer (with some space between veggies) and roast in the oven for 30 mins.
• Meanwhile, prep kale: remove from hard stems, wash/dry in a salad spinner, then chop or tear into smaller pieces.
• Add all dressing ingredients to a small-medium sized bowl. Gradually add 1 Tbsp of water at a time until desired consistency is reached. For reference, I used 4 Tbsps of water here! Season to taste and set aside.
• Place pecans on a small baking sheet, then place in the oven for 6 minutes (you can do this in the last 6 mins of roasting the veggies!) They should be toasty, but not burnt (keep an eye on them).
• Remove everything from the oven. Add kale to a large mixing bowl and top with roasted sweet potatoes, beets, toasted pecans, and raisins. Pour tahini dressing overtop and toss until well-combined.
• Feel free to serve immediately, or allow the dressing to sit and soften the kale for about 10 mins. Enjoy!