Crispy Potatoes with Lemon Dill Tahini Dressing

Side, Starch



1.5 lbs. baby potatoes* ($3.29)

1/4 tsp salt ($0.02)

2 Tbsp cooking oil ($0.08)


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.