JLP in the Kitch || Hasselback Purple Stokes
Potatoes:
1 tablespoons vegetable oil
4 purple stokes
2 green scallions
-Preheat the oven to 425 degrees.
-Lightly coat cast iron skillet with vegetable oil.
-Rinse and dry potatoes.
-Make 1/8-inch slices along each potato, slicing 2/3 of the way through. Careful not to cut all the way through.
-Place prepped potatoes in the skillet. Coat them lightly with some more oil and season with salt and pepper.
-Roast in cast iron skillet for approximately 45 min or until centers are soft.
-while the potatoes roast prepare the tumeric tahini dressing
-slice green scallions
-Once the potatoes are cooked, top with each potato with spoonful of turmeric tahini dressing and chopped scallions.
Turmeric Tahini Dressing:
1/3 cup pure tahini
1 tablespoon honey, maple syrup or agave
2 teaspoons tumeric powder
1 tablespoon olive oil
juice of 1 whole lemon
-wisp the dressing ingredients together in a bowl.
-season with salt and pepper to taste
-add splash of water as need to get creamy consistency.
