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Mediterranean Garlic Potatoes & Creamy Tahini Dip

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Ingredients

Potatoes
1 lb Russet Potatoes
2 tablespoons butter, softened
2 teaspoons salt
1 teaspoon cumin, ground
1/2 teaspoon paprika
2 cloves garlic, minced finely (or 1 clove if the cloves are big)
2 tablespoons fresh coriander chopped
1 tablespoon lemon juice
Creamy tahini dip
2 tablespoons Yogurt, plain
2 tablespoons tahini
1/4 cup water, cold
1 squeeze of lemon
1 teaspoon salt

Mediterranean Garlic Potatoes & Creamy Tahini Dip

These potatoes are a middle eastern delicacy. A side dish that you would find in any kebab joint or Mediterranean restaurant. I love this dish because it’s one of those recipes where you can eat raw garlic without really tasting it’s pungent flavour.

  • 30 minutes
  • Easy

Directions

These potatoes are also a much healthier alternative to french fries.
1. they are baked, not fried.
2. they include fresh coriander and garlic in its most potent form: Raw

Steps

1
Done

DIRECTIONS: Potatoes

Preheat oven to 450 F. Prepare a large or 2 baking trays, line with parchment paper.

2
Done

Cut potatoes into bitesize cubes, try to make them all as similar in size as possible so they cook evenly.

3
Done

In a large bowl add the softened butter with salt, cumin and paprika. Toss in the potatoes and mix them with your hands. Make sure all potatoes are coated well.

4
Done

Spread potatoes on tray (do not crowd). Bake for 20 - 25 minutes. After 10 minutes remove and move them around with a pair of tongs, no need to flip them one by one.

5
Done

Meanwhile place garlic, coriander, lemon juice in a large bowl. Once the potatoes are cooked add the potatoes (while hot) immediately to the bowl and toss.

6
Done

Creamy Tahini Dip

Stir all dip ingredients together in a separate bowl.

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