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Fingerling Potatoes with Creamy Cilantro Lime Tahini Sauce (vegan, gluten free)

  • Author: Mia Zarlengo
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 servings 1x
  • Category: Sides


The best roasted fingerling potatoes with a creamy cilantro lime tahini sauce (vegan, gluten free, and paleo). 



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


  1. Preheat oven to 400°F and line a large baking sheet with parchment paper.
  2. Slice the potatoes in half lengthwise, then toss in a large bowl with the olive oil, garlic, salt, and pepper.
  3. Spread potatoes out on your lined baking sheet and bake for 30-35 minutes, tossing once halfway through, until desired crispness is achieved. 
  4. 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. 
  5. 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! 


*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).