Crispy Potatoes with Lemon Dill Tahini Dressing

$4.64 recipe / $1.16 serving
by Beth - Budget Bytes
5 from 6 votes
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Ever since I made that Lemon Dill Tahini Dressing a couple weeks ago I’ve been using everything and anything as a vehicle to get it in my mouth. 😅 One of my favorite vehicles, by far, are potatoes. So this week I made these Crispy Potatoes with Lemon Dill Tahini Dressing as sort of a deconstructed potato salad. Just drizzle the dressing on top, sprinkle a few green onions in there, and DEVOUR.

Overhead view of a cast iron skillet containing crispy potatoes with lemon dill tahini dressing, a bowl of dressing and bowl of green onion on the side

What to Serve with Crispy Potatoes with Lemon Dill Tahini Dressing

So, I totally just ate them right out of the skillet, but I know some (read: most) of you will want to know what kind of meal to pair this with, so here are a few suggestions. I think these Crispy Potatoes with Lemon Dill Tahini Dressing would be an awesome side to some Grilled Portobello Mushroom Burgers, Sun Dried Tomato, White Bean, and Kale Skillet, or Vegetarian French Dip Sandwiches. If you’re a meat eater, these potatoes would make a great side to just about any grilled or roasted meat. 

How to Store Crispy Potatoes with Lemon Dill Tahini Dressing

These potatoes are undoubtably the best right after cooking, when they’re crispy. You’ll want to drizzle the dressing on just before eating because if left on too long the dressing will tend to soak into the potatoes. So, if you plan on storing some of these to eat as leftovers I suggest keeping the three components separate (potatoes, dressing, green onion). Reheat the potatoes in a skillet to crisp them up again, then add the dressing and green onions just before eating.

Do I have to use baby gold potatoes?

Nope! I just happen to be in love with these tasty little potato-lettes, so I was okay with paying the premium price for them. But if this type of potato doesn’t fit your budget you can use regular sized Yukon Gold Potatoes or red skinned potatoes. I like the Yukon Gold or red potatoes because they have a creamier texture than the slightly more grainy texture of russet. If using larger potatoes, simply dice them into large cubes before boiling.

Close side view of a skillet full of potatoes topped with tahini dressing and green onion

Crispy Potatoes with Lemon Dill Tahini Dressing

5 from 6 votes
These Crispy Potatoes with Lemon Dill Tahini Dressing are like a deconstructed vegan potato salad, with a creamy homemade dressing.
Close side view of a skillet full of potatoes topped with tahini dressing and green onion
Servings 4
Cook 30 mins
Total 30 mins

Ingredients

Crispy Potatoes

  • 1.5 lbs. baby potatoes* ($3.29)
  • 1/4 tsp salt ($0.02)
  • 2 Tbsp cooking oil ($0.08)

Lemon Dill Tahini Dressing

  • 1/4 tsp garlic powder ($0.02)
  • 1/4 tsp onion powder ($0.02)
  • 1/2 tsp dried dill ($0.05)
  • 1/2 tsp dried parsley ($0.05)
  • 1/4 tsp salt ($0.02)
  • freshly cracked pepper ($0.03)
  • 1/4 cup tahini ($0.75)
  • 1/4 cup water ($0.00)
  • 3 Tbsp lemon juice ($0.09)
  • 2 green onions ($0.09)

Instructions 

  • Place the potatoes in a pot and add 1/4 tsp salt and enough water to cover the potatoes by one inch. Place a lid on the pot, turn the heat on to high, and allow the water to come to a boil. Boil the potatoes for 8-10 minutes, or until they are fork tender.
  • While the potatoes are boiling, prepare the Lemon Dill Tahini Dressing. Add the garlic powder, onion powder, dried dill, dried parsley, salt, some freshly cracked pepper (about 10 cranks of a pepper mill), tahini, water, and lemon juice to a bowl. Stir or whisk until smooth. If the dressing is too runny, place it in the refrigerator and it will thicken as it chills.
  • Drain the potatoes and let them cool for 5 minutes, or until they are cool enough to handle. Once slightly cooled, slice the potatoes in half.
  • Add 2 Tbsp cooking oil to a non-stick skillet (I prefer cast iron for this recipe). Heat the oil over medium-high. Once hot, add the potatoes. Let the potatoes cook, stirring only occasionally, until they are browned and crispy on the outside (about 10 minutes total).
  • While the potatoes are frying in the skillet, slice the green onions.
  • Remove the skillet from the heat and either transfer the potatoes to a serving dish or use the skillet as the serving dish. Drizzle a generous amount of the lemon dill tahini dressing over top, then add the green onions. Serve immediately.

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Notes

*see the notes above the recipe for instructions on using other types of potatoes.

Nutrition

Serving: 1ServingCalories: 296.1kcalCarbohydrates: 33.58gProtein: 8.4gFat: 14.55gSodium: 366.45mgFiber: 3.83g
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Scroll down for the step by step photos!

Half eaten skillet of crispy potatoes with lemon dill tahini dressing and green onions

Step by Step Photos

Add potatoes, salt, and water to the pot

Add 1.5 lbs. baby potatoes, 1/4 tsp salt, and enough water to cover the potatoes by one inch to a pot. Place a lid on the pot, then turn the heat on to high, and allow the water to come up to a boil. Boil the potatoes until they are fork tender, about 8-10 minutes.

Lemon Dill Tahini Dressing dripping off a spoon into a white bowl.

While the potatoes are boiling, make the lemon dill tahini dressing. Add 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp dried dill, 1/2 tsp dried parsley, 1/4 tsp salt, some freshly cracked pepper (about 10 cranks of a pepper mill), 1/4 cup tahini, 1/4 cup water, and 3 Tbsp lemon juice to a bowl. Whisk or stir until it is smooth. If your dressing is super runny, just pop it in the refrigerator and it will thicken up as it cools.

Boiled Potatoes sliced in half.

Once the potatoes are tender, drain them in a colander and let them cool for a few minutes, or just until they are cool enough to handle. Once slightly cooled, slice them in half.

Crispy fried potatoes in a cast iron skillet

Add 2 Tbsp cooking oil to a non-stick skillet. I prefer cast iron for this one, and I’m using the 10″ Lodge cast iron skillet. Heat the skillet over medium-high. Once hot, add the potatoes and cook them until brown and crispy, about 10 minutes, stirring only occasionally. Remove the skillet from the heat.

Sliced green onions on a cutting board

While the potatoes are frying, slice two green onions.

tahini dressing being drizzled over potatoes, close up

Transfer the potatoes to a serving dish, or leave them in the skillet if you want to use that as your serving dish. Drizzle a liberal amount of lemon dill tahini dressing over the potatoes.

Finished crispy potatoes with lemon dill tahini dressing and sliced green onions

Finally, top with the sliced green onions and serve immediately. YUM.

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  1. This was absolutely delicious! I made it for 6 people so I added more potatoes and added more of all the ingredients. Everyone loved it and I looked forward to having the leftovers for dinner the next day. We’ll have this again and again!

  2. I was skeptical of anything improving on just crispy potatoes, but I had extra tahini to use up. This dressing is so good! The warmth of the potatoes makes the sauce all melty and wow I like it. Thanks for sharing!

  3. These are sitting on my table right now and I have to tell you they are so delicious! Another fabulous recipe to add to my Budget Bytes collection. You are the Best!

  4. So yummy! Not sure why I’ve never tried this idea with potatoes before as I love crispy potatoes. Dressing was also delicious!

  5. After having eaten it with a salad a few days ago I made it with the potatoes tonight. I definitely ate too much and I’m stuffed. It was even better than expected, especially if you get the potatoes nice and crisp. I may even cut them 4 ways next time for more crispness. Thank you for this recipe.

  6. I have not made it with the potatoes yet because I wanted to try the dressing which looked so yummy and it was. I did play around a bit with quantity of the 3 main ingredients but I think the most important thing is that I put it in the fridge for the next day. The flavors blended so well after having had some time to combine. I made a few adjustments to my taste. I had it on a nice salad tonight and it was fantastic. I can’t wait to do the potatoes tomorrow. I think I will end up being like you and finding many ways to use this.

  7. Hi Beth. I’m just getting to this recipe. Can you tell me where to find tahini? Do they sell it in the supermarket and if so what area will I most likely find it? I don’t have time to make my own. Thank you.

    1. Yes you’ll find it with the peanut butters typically. Look up on the higher shelves.

    2. Sometimes they also put it with the Mediterranean ingredients in the international aisle, or in the health foods section, so check there if you don’t see it near the PB.

  8. Amazing madam! We love anything good related to food. Please keep posting more.
    thanks and best wishes from
    Kancor.

    1. These were great. I cut the baby potatoes 4 ways and let them get nice and brown. Made with our Labor Day grilling and my husband was putting the dressing on his hamburger and saying it would be great on anything! I found I had extra so we’re excited to eat it on something else 😀

    1. Anything really! You could serve it with some grilled chicken or hamburgers or just serve it alone!

    2. I also have a little paragraph with some suggestions for what to serve this with in the text above the recipe. :)

  9. The crispy potatoes and the delicious lemon dill tahini dressing come together with an explosion of flavor, this dish is easy to make and a great adventure for your taste buds!