Total Steps
4
Ingredients
10
Tools Needed
6
Ingredients
- 1 teaspoon Salt
- 1/4 cup Tahini
- 5 medium white Potatoes
- 1 tablespoon Olive oil
- 4 cloves minced Garlic
- 2 tablespoons Dill weed(optional)
- 2 tablespoons fresh minced Parsley(optional)
- 1 cup Water plus 2 tablespoons
- 2 tablespoons Soy or whole-wheat flour
- 1 large finely chopped white Onion
Instructions
Step 1
<a href="/technique/H3S4YV46/preheat-oven">Preheat oven</a> to 400 degrees. In a <a href="/technique/MYJ2HRB7/skillet">skillet</a>, <a href="/technique/XZFHRHHF/heat">heat</a> olive oil; saute onion and garlic until translucent. Set aside.
Step 2
Using a <a href="/technique/S6W4FR7F/blender">blender</a> or a mortar and pestle, thoroughly <a href="/technique/7S3QCKWK/mix">mix</a> tahini, flour, <a href="/technique/DPSVTKVY/salt">salt</a> and water. Set aside.
Step 3
<a href="/technique/RSDQ7YW8/peel">Peel</a> and <a href="/technique/3JDX2Q84/slice">slice</a> potatoes into thin circles to equal 5 1/2 to 6 cups. Arrange potatoes in a 9-inch-square <a href="/technique/RNT367Z2/baking">baking</a> pan or casseorle <a href="/technique/QQVZX64Y/dish">dish</a>, overlapping them in a fan-like pattern to cover the bottom of the <a href="/technique/QQVZX64Y/dish">dish.</a> <a href="/technique/NX588QBK/spoon">Spoon</a> onion and garlic mixture on <a href="/technique/R34ZSY3M/top">top</a> of potato <a href="/technique/3JDX2Q84/slice">slices</a>, then evenly distribute the <a href="/technique/S6W4FR7F/blended">blended</a> tahini sauce over the <a href="/technique/R34ZSY3M/top">top.</a> Cover and <a href="/technique/RNT367Z2/bake">bake</a> for 2 hours, then uncover and continue to <a href="/technique/RNT367Z2/bake">bake</a> until golden <a href="/technique/D434P8MH/brown">brown</a> and tender.
Step 4
Sprinkle parsley or dill weed on <a href="/technique/R34ZSY3M/top">top</a> of potatoes before <a href="/technique/Y6MVNCHX/serving">serving.</a> <a href="/technique/Y6MVNCHX/serve">Serve</a> with your choice of <a href="/technique/WPFKW7GH/steamed">steamed</a> vegetables such as kale, collard greens and cauliflower; sauerkraut or a large fresh <a href="/technique/W5YYKHT2/salad">salad</a>.