Crispy Potatoes with Lemon Dill Tahini Dressing

August 20, 2019

Ever since I made that Lemon Dill Tahini Dressing a couple weeks ago I’ve been using everything and anything as a vehicle to get it in my mouth. 😅 One of my favorite vehicles, by far, are potatoes. So this week I made these Crispy Potatoes with Lemon Dill Tahini Dressing as sort of a deconstructed potato salad. Just drizzle the dressing on top, sprinkle a few green onions in there, and DEVOUR.

What to Serve with Crispy Potatoes with Lemon Dill Tahini Dressing

So, I totally just ate them right out of the skillet, but I know some (read: most) of you will want to know what kind of meal to pair this with, so here are a few suggestions. I think these Crispy Potatoes with Lemon Dill Tahini Dressing would be an awesome side to some Grilled Portobello Mushroom Burgers, Sun Dried Tomato, White Bean, and Kale Skillet, or Vegetarian French Dip Sandwiches. If you’re a meat eater, these potatoes would make a great side to just about any grilled or roasted meat.

How to Store Crispy Potatoes with Lemon Dill Tahini Dressing

These potatoes are undoubtably the best right after cooking, when they’re crispy. You’ll want to drizzle the dressing on just before eating because if left on too long the dressing will tend to soak into the potatoes. So, if you plan on storing some of these to eat as leftovers I suggest keeping the three components separate (potatoes, dressing, green onion). Reheat the potatoes in a skillet to crisp them up again, then add the dressing and green onions just before eating.

Do I have to use baby gold potatoes?

Nope! I just happen to be in love with these tasty little potato-lettes, so I was okay with paying the premium price for them. But if this type of potato doesn’t fit your budget you can use regular sized Yukon Gold Potatoes or red skinned potatoes. I like the Yukon Gold or red potatoes because they have a creamier texture than the slightly more grainy texture of russet. If using larger potatoes, simply dice them into large cubes before boiling.

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.

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)

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.

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

Scroll down for the step by step photos!

Step by Step Photos

Add 1.5 lbs. baby potatoes, 1/4 tsp salt, and enough water to cover the potatoes by one inch to a pot. Place a lid on the pot, then turn the heat on to high, and allow the water to come up to a boil. Boil the potatoes until they are fork tender, about 8-10 minutes.

While the potatoes are boiling, make the lemon dill tahini dressing. Add 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp dried dill, 1/2 tsp dried parsley, 1/4 tsp salt, some freshly cracked pepper (about 10 cranks of a pepper mill), 1/4 cup tahini, 1/4 cup water, and 3 Tbsp lemon juice to a bowl. Whisk or stir until it is smooth. If your dressing is super runny, just pop it in the refrigerator and it will thicken up as it cools.

Once the potatoes are tender, drain them in a colander and let them cool for a few minutes, or just until they are cool enough to handle. Once slightly cooled, slice them in half.

Add 2 Tbsp cooking oil to a non-stick skillet. I prefer cast iron for this one, and I’m using the 10″ Lodge cast iron skillet. Heat the skillet over medium-high. Once hot, add the potatoes and cook them until brown and crispy, about 10 minutes, stirring only occasionally. Remove the skillet from the heat.

While the potatoes are frying, slice two green onions.

Transfer the potatoes to a serving dish, or leave them in the skillet if you want to use that as your serving dish. Drizzle a liberal amount of lemon dill tahini dressing over the potatoes.