Soak the potatoes 30 minutes in cold water, to remove starch, and drain.
BowlColander
2
Pat the potatoes very dry with paper towels.
Paper towels
3
In a bowl, toss the potatoes with the cornstarch, oil, paprika, garlic powder and salt, until it is completely coated.
Bowl
4
Preheat an air fryer to 200°C (390°F) for 3 minutes.
Air fryer
5
Arrange the potatoes in the basket in a single layer with space between them, and air-fry 16 minutes, shaking the basket halfway through, until the edges are crisp.
Air fryer
6
Mix the tahini and lemon juice and season with salt.
7
Gradually add cold water while stirring, until the sauce is smooth, pale and pourable.
💡When you add the first water, the tahini thickens and looks like dough: that's fine. Keep adding water and stirring, and it loosens into a smooth sauce.
8
Mix the tahini, lemon juice and garlic.
9
Gradually add cold water while stirring, until the sauce is smooth.
10
Serve with the dip.
302calories
7 gprotein
35 gcarbs
13 gfat
● protein 10%● carbs 50%● fat 41%
Per serving, servings (calculated for this version)
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⚖ About the ingredients
Tahini sauce: measured in tbsp in this recipe: 1 tbsp = 15 g · 665 kcal per 100 g · More about Tahini sauce →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Water: measured in tbsp in this recipe: 1 tbsp = 15 g · 0 kcal per 100 g · More about Water →
