Lemon-tahini dressing unexpectedly emboldens kale and cheesy potatoes with its creaminess and tart richness. We went back for seconds and thirds.
Recipe information
Total Time
45 min
Yield
Makes 4 (main course) or 6 (side dish) servings
Ingredients
Preparation
Step 1
Preheat oven to 450°F with rack in upper third.
Step 2
Toss potatoes with oil and 1/2 teaspoon each of salt and pepper in a large 4-sided sheet pan, then spread evenly. Roast, stirring once, 10 minutes. Stir in sliced garlic and roast 10 minutes more. Sprinkle with cheese and roast until cheese is melted and golden in spots, about 5 minutes.
Step 3
Meanwhile, purée tahini, water, lemon juice, minced garlic, and 1/2 teaspoon salt in a blender until smooth, about 1 minute. (Add a bit of water if sauce is too thick.)
Step 4
Toss kale with hot potatoes and any garlic and oil remaining in pan, then toss with tahini sauce and salt and pepper to taste.
