vegan purple potato recipe
Smoky Roasted Hasselback Potatoes With Lemony Tahini
Prep Time
10 mins
Cook Time
30 mins
Course: Side Dish
Cuisine: Mediterranean
Keyword: dinner, Mediterranean, potatoes, puplepotatoes, Vegan
Servings: 4
Olive Oil Sauce
  • 1 lb. small purple potatoes
  • 1/3 cup olive oil
  • 2 tbsp freshly chopped cilantro
  • 1 tsp dried oregano
  • 1 tsp dried mint
  • dash of smoked paprika
  • pinch of salt and pepper
Lemon Tahini Dressing
  • 2 tbsp tahini
  • 1 tbsp fresh lemon juice
  • pinch of salt and pepper
  • add water to thin out dressing if necessary
  • 1/4 cup pinenuts
Preheat the oven to 400°F (200°C)
Herb Olive Oil
  1. In a medium-sized bowl, add olive oil, smoked paprika and herbs. Mix unitl well combined. Set aside.

Bake the Potatoes
  1. Scrub potatoes, do not peel them.

  2. Slice each potato with slits. Make as many as you can. Try to make the slit not too thin and not too thick. Prevent cutting through the potato. If you mess up, don't worry, keep going.

  3. Rub the potatoes with the three herb olive oil.

  4. Place potatoes on a baking rack and bake until potatoes are done. The time varies depending on the strength of your oven and the size of your potatoes. For the mini potatoes approximately 20-15 minutes.

Tahini Sauce
  1. In a small bowl, add the tahini, lemon juice, and a pinch of salt and pepper. Mix until well-combined. Add water to thin out the tahini. The consistency should look mayo-like.

  2. After the potatoes are cooked, generally apply the tahini into the creases of the potatoes.

  3. Top with fresh cilantro. and pinenuts.