Parmesan-Crusted Potatoes and Tahini Labneh Recipe
Prep Time:
25 minutes
Cook Time:
25 minutes
Servings:
4 servings
Ingredients
  • 15 small Yukon Gold potatoes (about 1 ½ pounds)
  • 3 tablespoons unsalted butter
  • ½ cup grated Parmesan cheese
  • 2 cloves garlic, finely chopped, divided
  • ½ teaspoon oregano
  • 2 tablespoons chopped fresh dill, divided
  • ½ teaspoon salt
  • ¼ teaspoon cracked black pepper
  • ⅓ cup labneh
  • 2 tablespoons lemon juice
  • 1 tablespoon tahini
  • 2 tablespoons water
Directions
  1. Preheat the oven to 425 F.
  2. Meanwhile, wash, dry, and slice the potatoes in half and set them aside.
  3. When the oven reaches temperature, add the butter to a 9x13-inch baking dish and bake for 2 minutes, until it melts.
  4. Remove the baking dish from the oven and set it aside to cool slightly.
  5. To the dish, add the Parmesan cheese, 1 chopped garlic clove, oregano, 1 tablespoon chopped fresh dill, salt, and pepper, and stir to combine with the butter. Spread the mixture evenly over the dish.
  6. Place the potatoes cut side-down in the pan, softly pushing them into the cheese. Delicately puncture each potato with the tip of a sharp knife.
  7. Bake for 25 minutes, or until the potatoes are soft and the Parmesan has formed a golden crust on the bottom of the dish.
  8. Meanwhile, make the tahini labneh by whisking together the labneh, lemon juice, tahini, remaining garlic, remaining dill, and water until a creamy sauce forms. Set it aside.
  9. Once the potatoes are fork-tender, allow them to sit for 5 minutes before flipping them over and placing them onto a serving platter.
  10. Serve the Parmesan-crusted potatoes with the tahini labneh on the side for dipping.