I’ve been making tahini dressing for my gem lettuce salads, and thought it would be delicious on sweet potatoes!
The perfect finish for grilled steaks, savory pancakes or just as a spread on a chunk of rustic bread. One taste and you’ll want to make up a couple of jars to have around all the time.
What you need: 1 pound small potatoes, cut in half 1 ½ cups water 2 Tablespoons water 1 thyme Salt and pepper Place the potatoes cut side down in a cast-iron skillet, they should be snug. Add water, butter, thyme, and salt. Cover and bring to a boil, then reduce to a simmer. Cook covered until almost tender, about 10 minutes. Once they can be pierced with a fork, remove the lid and turn to high heat. Boil liquid down till all of it is absorbed by the potatoes, about 5-10 minutes. The potatoes should be crips on the bottom. Turn off the heat, and let the sizzling subside. Don’t pry the potatoes off the pan surface, but gently help them release. If they are crisp, they will release easily. Toss with salt and serve warm!