Description
The best roasted fingerling potatoes with a creamy cilantro lime tahini sauce (vegan, gluten free, and paleo).
Ingredients
Scale
For the potatoes
- 1 + 1/2 pounds fingerling potatoes, sliced in half lengthwise
- 3 tbsp olive or avocado oil
- 3 cloves of garlic, minced
- 1 tsp sea salt
- 1/2 tsp black pepper
For the sauce
- 1/4 cup tahini
- 1/4 cup filtered water (more, as needed to thin)
- 1 jalapeño, stem and seeds removed (optional, see note*)
- Juice of 2 limes
- 1 tbsp olive oil
- Handful of fresh cilantro
- 1 cup baby spinach
- 1 garlic clove
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F and line a large baking sheet with parchment paper.
- Slice the potatoes in half lengthwise, then toss in a large bowl with the olive oil, garlic, salt, and pepper.
- Spread potatoes out on your lined baking sheet and bake for 30-35 minutes, tossing once halfway through, until desired crispness is achieved.
- While potatoes are roasting, add all sauce ingredients to a blender or food processor. Blend into a smooth sauce, taste and adjust salt if needed or add more water if you want it thinner.
- Allow potatoes to cool for at least 5 minutes before plating, pouring sauce over (you will likely have some left over to use for other meals), and enjoy!
Notes
*The sauce is not too spicy as long as you remove the seeds. If you prefer no spice at all you can skip the jalapeño and replace with a few green onions (dark and light green part only).