Everything Dill Tahini Belongs on Crispy Potatoes
I've been obsessed with everything dill seasoning lately. And this is why. Everything dill tahini on crispy potatoes. It's lemony, coats the potatoes perfectly, and honestly it's just delicious. I use small white organic potatoes, boil them quickly, then roast. Done in 25 minutes.
Why You’ll Love This Recipe
- Simple ingredients: small white waxy potatoes
- The perfect combination of texture and sauce
- It's the perfect side for a weeknight dinner, weekend cookout or meal planning recipe
- Simple and not complicated to make
Ingredients (with Substitutions)
Potatoes
- Small white waxy potatoes, cut into quarters (Yukon Gold can work, but they’re softer and may not crisp as well)
- Water for boiling
- Olive oil
- Salt
Everything Dill Tahini Sauce
- Tahini (make sure to shake well before using)
- Water
- Juice of one lemon
- Everything dill seasoning (if you don’t have it, use a mix of sesame seeds, garlic powder, onion powder, dill, salt, and pepper)
- Salt to taste
To Finish
- Small thinly sliced red onion
- Fresh parsley, chopped
- Fresh dill
Instructions
Start by cleaning and scrubbing the potatoes, then cut them into quarters. Add them to a pot of salted water and bring to a boil.
Cook until just fork tender, but not too soft. You want them to hold their shape. Drain the potatoes and let them dry slightly so they crisp better.
Spread them out on a baking sheet and drizzle with olive oil and salt. Toss to coat, then arrange them in a single layer.
Place them under the broiler and let them cook until golden and crispy. Flip them as needed so they brown evenly on all sides.
While the potatoes are cooking, make the tahini sauce. In a small bowl, combine tahini, water, and fresh lemon juice. Whisk until smooth. Add the everything dill seasoning and a pinch of salt, then mix again until creamy and pourable.
Once the potatoes are done, transfer them to a serving dish.
Pour the tahini sauce over the potatoes, then add the sliced red onion if using. Finish with chopped parsley and fresh dill.
Serve right away while the potatoes are still warm and crisp.
Tips
Do not overboil the potatoes or they will fall apart before crisping
Let the potatoes dry slightly before broiling so they brown better
Spread them out so they crisp instead of steam
Shake the tahini well before using so the sauce blends smoothly
Add the sauce after cooking so the potatoes stay crispy
What to Serve With This
If You Like This, You’ll Love These
Here are a few others I’ve made and loved:
- Greek potato salad
- Black beans and rice
If you make this crispy potatoes with everything dill tahini, leave a comment. I love reading your comments and will try to get back to every single one.
Crispy Potatoes with Everything Dill Tahini
Ingredients
Equipment
Method
- Clean and scrub potatoes, then cut into quarters. Slice onion and chop herbs.
- Add potatoes to a pot of salted water and bring to a boil. Cook until just fork tender. Do not overboil.
- Drain and let potatoes dry slightly.
- Transfer to a baking sheet, drizzle with olive oil and salt, and toss to coat. Arrange in a single layer.
- Broil, flipping as needed, until golden and crispy.
- In a bowl, whisk together tahini, water, lemon juice, everything dill seasoning, and salt until smooth.
- Transfer potatoes to a serving dish. Pour sauce over the top.
- Add sliced onion and finish with parsley and dill.
