Tahini and Herb Roasted Potatoes
Our obsession with roasted potatoes began in earnest when we roasted a pound of halved baby potatoes with a tablespoon of olive oil, a teaspoon each of dried oregano and thyme, and salt and pepper. The result was a batch of crispy, fluffy potatoes that have now become our default way of preparing this versatile vegetable. Experimenting with this simple base recipe led us to the creation of these Tahini and Herb Roasted Potatoes, which are a perfect accompaniment to grilled meats, fish, or vegetables.
In the annals of culinary history, the roasted potato stands as a humble yet enduring staple. Its simplicity belies its versatility, as it can be seasoned and roasted in countless ways to create a side dish that is both comforting and elegant. Our journey with roasted potatoes began with a quest to achieve the perfect balance of crispiness and fluffiness. We experimented with different varieties of potatoes, roasting temperatures, and seasoning combinations, until we arrived at our go-to recipe for Roasted Potatoes with Olive Oil, Oregano, and Thyme. This recipe, with its combination of earthy herbs and a touch of lemon, has become a staple in our kitchen. Our latest variation on this classic recipe, Tahini and Herb Roasted Potatoes, adds a rich, nutty flavor to the mix. Tahini, a paste made from roasted sesame seeds, adds a creamy texture and a hint of umami to the potatoes. It is the perfect complement to the crispy, fluffy exterior of the potatoes and the aromatic herbs. These potatoes are a delicious and versatile side dish that will elevate any meal.
Tahini and Herb Roasted Potatoes Tahini and Herb Roasted Potatoes Tahini and Herb Roasted Potatoes Tahini and Herb Roasted Potatoes
Prep time: 10 | Cook time: 30 | Serves: 4
Ingredients
  • 1 pound baby potatoes, halved
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/4 cup tahini
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Toss the potatoes with the olive oil, oregano, thyme, salt, and pepper.
  3. Spread the potatoes in a single layer on a baking sheet.
  4. Roast in the preheated oven for 20-25 minutes, or until golden brown and tender.
  5. In a small bowl, whisk together the tahini, water, and lemon juice.
  6. When the potatoes are done roasting, drizzle the tahini sauce over them and toss to coat.
  7. Serve immediately.
Why It Works
  • Halving the potatoes ensures even cooking and creates a greater surface area for crisping.
  • The combination of olive oil, oregano, thyme, salt, and pepper creates a flavorful crust on the potatoes.
  • Roasting the potatoes in a single layer prevents them from steaming and promotes even cooking.
  • The tahini sauce adds a rich, nutty flavor and creamy texture to the potatoes.
  • Drizzling the tahini sauce over the potatoes after they are roasted allows the sauce to coat the potatoes evenly without becoming soggy.