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Herb-Roasted Potatoes with Tahini-Yogurt Sauce
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Ingredients
- Large potatoes2 (about 600 g)
- Olive Oil¼ cup
- Chopped garlic1 tsp
- Dried onion and dried garlic½ tsp each
- Paprika, ground coriander and dried thyme1 tsp each
- Saltto taste
- Tahini2 tbsp
- Yogurt2 tbsp
- Water and white vinegar2 tbsp each
- Grated garlic and cumin for the sauce1 small clove + ½ tsp
- Parsley or fresh coriander to garnishto taste
Allergens (inferred from ingredient names): milk, sesame
Nutrition per serving (modelled estimate, not measured): kcal 290, protein 5, fat 20, carbs 25, fiber 3, sugar 2
Original steps
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This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Chef Teta. Additional recipes (chapter 7), rewritten from chefteta.com and credited; licence to be confirmed by the founder