Rosemary Garlic Potatoes with a Tahini-Lime Dressing
Oftentimes, the focus of the meal gets put on the meat, or whatever the “main” part of the plate is. I think what makes a great meal is having delicious flavors come together with each bite. This savory, snazzy side will bring just about any home-cooked spread up a few notches! These potatoes, with a warm, golden-brown glow, can be the base for a breakfast hash, served next to a juicy burger or steak, or tossed onto a nourish bowl, to name a few ideas! Don’t underestimate the dressing because it provides a hearty, silky-smooth finish to this that ties everything together!
Ingredients:
3.5-4 cups cubed russet potatoes (about 3 medium-sized potatoes)
3 tbsp avocado oil
3 cloves garlic, finely minced
1 tbsp rosemary
1 tsp dill
1 tsp pepper
1/2 tsp pink salt
fresh basil, for garnish
Tahini-Lime Dressing:
3 tbsp extra-virgin olive oil
3 tbsp fresh lime juice (about the juice of 1 lime)
3 tbsp tahini
Directions:
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Slice the potatoes into cubes, then toss them into a large mixing bowl.
Add the oil and all the seasonings (garlic, rosemary, dill, and s +p). Stir everything well, and make sure the potatoes are evenly coated. Transfer them to the prepared baking sheet, and spread them out to the edge so that they’re not on top of one another.
Let them cook for 24-26 minutes, flipping/stirring halfway. Let them broil for 2-3 minutes (watch carefully so they don’t burn!).
Let them cool for at least 5 minutes. Meanwhile, make the dressing by just stirring the 3 ingredients together until smooth. Drizzle on top of the potatoes, garnish with basil, and enjoy!
Store leftovers, if any, in an airtight container in the fridge for up to about one week.
