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Close side view of a skillet full of potatoes topped with tahini dressing and green onion
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5 from 6 votes

Crispy Potatoes with Lemon Dill Tahini Dressing

These Crispy Potatoes with Lemon Dill Tahini Dressing are like a deconstructed vegan potato salad, with a creamy homemade dressing.
Cook Time30 minutes
Total Time30 minutes
Course: Dinner, Side Dish
Cuisine: American
Total Cost: $4.64 recipe /. $1.16 serving
Servings: 4
Calories: 296.1kcal
Author: Beth Moncel

Equipment

  • Cast Iron Skillet

Ingredients

Crispy Potatoes

  • 1.5 lbs. baby potatoes* $3.29
  • 1/4 tsp salt $0.02
  • 2 Tbsp cooking oil $0.08

Lemon Dill Tahini Dressing

  • 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

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

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Notes

*see the notes above the recipe for instructions on using other types of potatoes.

Nutrition

Serving: 1Serving | Calories: 296.1kcal | Carbohydrates: 33.58g | Protein: 8.4g | Fat: 14.55g | Sodium: 366.45mg | Fiber: 3.83g