Appetizers, Vegan, Vegetarian
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Crispy Potatoes in Green Tahini Sauce

These potatoes are so crispy and crunchy. ASMR dreams, if you will. The green tahini sauce is also decadent. If you want to see a video of how I make this recipe click here.

Crispy Potatoes with Green Tahini Sauce

Ingredients (for the potatoes)

I used Cream potatoes but I’m sure you can use Yukon Gold or whatever potatoes you have available.

Ingredients (for the sauce)

  • 4 tablespoons of tahini paste
  • 1/4 cup of water
  • 1 cup of cilantro (stems included)
  • 1 cup cup parsley (stems included)
  • 3 garlic cloves
  • 1 mild chili
  • 1 teaspoon salt/to taste
  • 2 tbs olive oil


  • Preheat your oven at 450°F/232°C
  • Wash and boil your potatoes for about 20 minutes in heavily salted water
  • When they’re soft and creamy (don’t let them fall apart!) get them out put them on a tray and smash them with a clean glass.
  • Top with salt or flaky salt for more texture and olive oil.
  • Pop them into the oven until golden brown (40 mins)
  • Take them out and flip them over so you have a nice and crispy side on both sides! 10-15 mins
  • While they’re roasting, start preparing your marinade sauce. Add the garlic, cilantro, parsley, tahini, water, chili, salt, and olive oil to a food processor and blitz it. 
  • When the potatoes are done, simply pour the sauce over the potatoes with some grated cheese and parsley and enjoy!

Interested in more vegetarian recipes? Click here.

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