I’ve been thinking of making Hasselback potatoes with tahini sauce for a looong time. I thought they were going to take way too much time. I want nice and fast recipes, you now. It wasn’t until I made them that I realized it’s so much easier and faster than it was in my head!

Childhood experience, adulthood expectations (about potatoes, of course)

I’ve lately been realizing that I expect things, especially dishes I am making, to take way longer than they actually do in the end. I have this belief rooted inside of me since my childhood. When I was a child, helping in the kitchen, everything took sooooo long!

Looking back now I am always afraid that something will take a lot more time than I planned for it. Therefore I rarely cook something that would take a lot of my time. So stupid.

I always learn, once I finally decide to make it, that it doesn’t take that much time at all!

Like these Hasselback potatoes with tahini sauce! Or plum dumplings that are one of my favourite childhood foods.

Hasselback potatoes with tahini sauce – sweet and salty

It might seem odd to add something sweet to a salty dish. But please, believe me when I say it’s fantastic. I was making these Hasselback potatoes with tahini sauce last week when we had a non-vegan friend visiting us. He enjoyed them very much and said he could get used to it. I took that as a serious compliment.

Therefore I decided that this recipe was ripe and ready to be shared with you. I hope you’ll love it as much as we do and as much as our friend does. 😉

P.S.: I recommend using young potatoes with thin skin. You’ll leave the skin on so you want it to be light and thin. If you don’t have that kind of potatoes at hand, rather peel them then not.