Roasted Potatoes with Tahini Sauce

Roasted Potatoes with Tahini Sauce

I am pretty sure it is not possible to have too many roasted potato recipes. Am I right? I have been on a major tahini kick lately after making that Roasted Beet and Cherry Tomato Salad. I am obsessed with the dressing on that salad and kept dreaming of it on some roasted potatoes and finally gave it a try and it was SO good. I ended up tweaking the dressing a little bit for this recipe to make it lighter.

I will go ahead and apologize for all the tahini recipes that are coming. Can’t stop putting it in everything. I am thinking I need to incorporate it in to a dessert soon. Any ideas?

Anyway, this is a great side dish for your summer bbq’s and gatherings. Goes well with burgers, steaks and grilled chicken. It will definitely be a huge crowd pleaser. I mean – it is potatoes! 😉

You can easily double this recipe or even add some of your favorite roasted vegetables to the dish.


Roasted Potatoes with Tahini Sauce

Roasted Potatoes with Tahini Sauce
Serves 4
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Prep Time
10 min
Cook Time
35 min
Prep Time
10 min
Cook Time
35 min
Roasted Potatoes
  1. 2 lbs red potatoes
  2. 1 cup leeks, sliced
  3. 1 tsp sea salt
  4. 3 Tbsp olive oil
Tahini Sauce
  1. 3 Tbsp tahini
  2. 2 Tbsp lemon juice
  3. 1 Tbsp red wine vinegar
  4. 1 tsp maple syrup
  5. 2 garlic cloves
  6. 2 Tbsp fresh dill, chopped
  7. ¼ tsp black pepper
  8. 1/8 tsp red pepper flakes
  9. ¼ tsp sea salt
  1. Preheat oven to 400 and line a baking sheet with parchment paper.
  2. Cut the potatoes into large bite-sized pieces and place on the baking sheet and toss with the leeks, olive oil and salt.
  3. Roast for 30-35 minutes or until cooked through and crispy on the outside.
  4. Add all of the tahini sauce ingredients to a small food processor or blender and puree until smooth.
  5. Drizzle the tahini sauce over the roasted potatoes before serving.
Jessi's Kitchen
Roasted Potatoes with Tahini Sauce

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