Veggie Box potatoes
1/4 tsp salt
2 Tbsp cooking oil
1/4 tsp garlic powder
1/4 tsp onion powder
1 tbsp. Veggie Box dill
1/2 tsp dried parsley
1/4 tsp salt freshly cracked pepper
1/4 cup tahini
1/4 cup water
3 Tbsp lemon juice
2 green onions

1/4 tsp salt 2 Tbsp cooking oil 1/4 tsp garlic powder 1/4 tsp onion powder 1 tbsp Veggie Box dill 1/2 tsp dried parsley 1/4 tsp salt freshly cracked pepper 1/4 cup tahini 1/4 cup water 3 Tbsp lemon juice 2 green onions

Place the potatoes in a pot and add 1/4 tsp salt and
enough water to cover the potatoes by one inch.
Boil the potatoes for 8-10 minutes, or until they are
fork tender.While the potatoes are boiling, prepare
the Lemon Dill Tahini Dressing. Add the garlic
powder, onion powder, dill, parsley, salt, some
freshly cracked pepper, tahini, water, and lemon
juice to a bowl. Stir or whisk until smooth. Let the
potatoes cool, and then once slightly cooled, slice
into 1 inch cubes. Add 2 Tbsp cooking oil to a nonstick skillet (cast iron is best for this recipe). Heat
the oil over medium-high. Once hot, add the
potatoes. Let the potatoes cook, stirring only
occasionally, until they are browned and crispy on
the outside (about 10 minutes total).While the
potatoes are frying in the skillet, slice the green
onions. Remove the skillet from the heat and either
transfer the potatoes to a serving dish or use the
skillet as the serving dish. Drizzle a generous
amount of the lemon dill tahini dressing over top,
then add the green onions. Serve immediately.