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November 10, 2016 Breakfast

Garlicky Roasted Potatoes with Green Goddess Tahini

Garlicky Roasted Potatoes With Green Goddess Tahini | Earth & Oven

Garlicky Roasted Potatoes With Green Goddess Tahini | Earth & Oven

I’m a potato girl.

Sit me down with a bowl of spuds- fried, mashed or roasted- and the world is a much more reasonable place.

Making them around my house is a bit of a production. It might be 10pm on a Friday after a night out (I’m getting up there) Or a Sunday morning when ‘real person’ breakfast just doesn’t thrill me, but these garlicky potatoes seem to always find their way into my bowl. 

Some of the time they are simply a vehicle for the mother of all tahini sauces (the cravings are real).

And others my house is down to some musty-looking peppers and my standby 10lb bag of golden beauties peaks out from the cupboard.

You don’t really ever need a reason for fries and sauce though, do you? 

We roasted these until golden in avocado oil (no thankkkks to canola-coated fries heated at unsavoury temperatures in restaurants) and gave them a little shimmy in pink salt (okay a big shimmy)

Fresh herbs are chopped up and strewn in the warm wedges, making them feel a little like you’re out for a sophisticated Sunday brunch. 

Ohhhhh you fancy huh?

Garlicky Roasted Potatoes With Green Goddess Tahini | Earth & Oven

Garlicky Roasted Potatoes with Green Goddess Tahini
2016-11-05 10:03:00
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Ingredients
  1. Green Goddess Tahini Sauce-
  2. 3 tbsp tahini
  3. juice from half a lemon
  4. 1/2 tsp pink himalayan sea salt
  5. 1/2 tsp garlic powder
  6. 2 sprigs fresh cilantro/parsley
  7. 1-2 tbsp water, to desired consistency
  8. Garlicky Roasted Potatoes-
  9. 1 tbsp avocado oil/coconut
  10. 3 cups yukon gold potatoes, sliced into 1/2 inch chunks
  11. 2 sprigs fresh thyme, roughly chopped
  12. 1 sprig rosemary, stems removed and roughly chopped
  13. 1/2 tsp pink himalayan sea salt
  14. 1 large clove garlic, minced/finely grated
Instructions
  1. Roast the potatoes: Preheat the oven to 425 F. Add potatoes to a baking sheet and drizzle with oil and sprinkle with garlic. Season generously with salt. Use your hands to toss to coat, getting them fully covered. Bake them for 28 minutes, or until fork tender, tossing halfway. Increase the heat to a high broil and broil them for another 2-4 minutes to really crisp them up. Keep an eye on it so they don't burn. Remove sheet from oven while the fries are still hot sprinkle with fresh herbs. Toss gently to release the deliciousness!
  2. Prepare the Green Goddess Tahini: To a food processor or small blender, add tahini, water, lemon juice, garlic powder, salt and cilantro. Pulse until combined and herbs have blended into the rest. Taste and adjust seasoning/consistency as you like.
  3. Serve the potatoes right away with a drizzle of Green Goddess Tahini or on the side for dipping!
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Categories: Breakfast

About Meredith | Earth & Oven

Trained as a nutritionist and recipe developer, I'm on a mission to make healthy eating tastier, simpler, and more fun...more about E & O

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Comments

  1. heather (delicious not gorgeous) says

    November 17, 2016 at 5:29 am

    green goddess tahini?! ? green goddess is good 1) without tahini and 2) on salad, so i can’t imagine how much more delicious it’d be on (garlicky! one of my favorite words ever) potatoes!

    Reply
    • Meredith | Earth & Oven says

      November 18, 2016 at 2:10 pm

      Haha SAME- call it garlicky and I am THERE. This sauce is always kickin’ around in my back pocket. Thanks Heather!

      Reply

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