Parmesan Crusted Potatoes and Tahini Labneh Recipe
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
Instructions
Parmesan-Crusted Potatoes and Tahini Labneh Recipe serves 4 original recipe by Tasting Table.
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