Creamy Garlic Potatoes in a Skillet
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Print Recipe Servings 2
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Ingredients
- 1.2 lbs (550 g) potatoes yellow, cut into 1-inch pieces
- ⅓ cup dill chopped
- ¼ cup (60 g) whole sesame tahini
- 3 cloves garlic pressed
- ½ lime juiced
- ½ cup (120 ml) water
- ⅔ tsp Himalayan salt
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Instructions
- Add about 1-2 inches of water to the bottom of a large pot and bring to a boil. Once boiling reduce the heat slightly. Put the chopped potatoes in the steamer basket and cook covered for about 15 mins until fork tender.
- In a medium bowl mix the tahini, pressed garlic, lime juice, water, and salt. Whisk to combine.
- Put the tahini sauce in a large non-stick skillet. Heat it up and stir constantly for just 3-5 mins until it thickens a bit. (If the sauce thickens too much, add a little more water at this step).
- After that, reduce the heat, add the steamed potatoes and chopped dill to the skillet. Stir well to coat.
- Serve right away and enjoy!
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Notes
- You can also boil the potatoes until fork tender and then drain them.
- If you don't like tahini - you can also use sunflower seed butter, cashew butter, or almond butter.
- If you detect a subtle bitterness in the tahini, consider adding a half tablespoon of maple or date syrup to mellow and balance the taste.
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