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Roasted Potatoes with Tahini Sauce

  • Author: Jessi Heggan
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Sides
  • Method: Oven
  • Cuisine: North American
  • Diet: Gluten Free



Crispy Oven Roasted Potatoes simply cooked in some olive oil and salt and then served with a dill tahini sauce. An easy and incredibly delicious side dish.



Roasted Potatoes

  • 2 pounds red potatoes, cut in wedges
  • 1 tsp sea salt
  • 3 Tbsp olive oil


Tahini Sauce

  • 3 Tbsp tahini (I use THIS one)
  • 3 Tbsp lemon juice, freshly squeezed
  • 2 Tbsp olive oil
  • 2 garlic cloves
  • 3 Tbsp freshly chopped dill
  • ¼ tsp black pepper
  • 1/8 tsp red pepper flakes
  • ½ tsp sea salt
  • 23 tbsp water


  1. Preheat oven to 425 and line a baking sheet with parchment paper.
  2. Cut the red potatoes into wedges and place them on the pan.
  3. Toss the potatoes with the salt and olive oil and roast for 40-45 minutes or until potatoes are crispy and tender on the inside.
  4. While the potatoes are cooking combine all of the tahini sauce ingredients (except the water) into a blender or food processor and blend until combined.
  5. Add 2-3 tablespoons of water to thin the sauce to desired consistency.
  6. The sauce should be pourable but not too thin.
  7. Serve roasted potatoes alongside the tahini sauce.


The leftover tahini sauce can be stored in an airtight container in the refrigerator for about 7 days.

Keywords: Roasted potatoes with tahini sauce, Tahini Potatoes, Lemon Dill Tahini, potatoes with tahini, easy oven roasted potatoes, dill, tahini, lemon, red potatoes,