Talk about an easy dish, vegan and gluten free dish that can satisfy the most demanding taste bud.http://www.youtube.com/user/sanaacooks#p/u/1/bx-O57YdKU8Ingredients:6 large baking potatoes6 cloves garlic, mashed1/2 teaspoon paprika2 olive oil1/2 cup lemon juicezest of one lemon1/2 cup tahini*1 teaspoon freshly ground cumin1/4 teaspoon freshly ground ginger1 cup watersalt to taste1/4 cup capers1 cup chopped roasted red bell pepper1 cup chopped scallions1/2 cup toasted slivered almond, optional-To make the potatoes: Peel the potatoes and cut them into 1-inch cubes. Place 1/4 th of the mashed garlic, the paprika and the olive oil. Toss well, place in baking dish and bake in a 375F. oven for 25 minutes. The potatoes should be done but not dry. Remove from the oven and set aside.-To make the sauce: Whisk the rest of the garlic with the lemon juice, tahini, water, lemon zest, cumin, fresh ginger, salt and cumin. -To make the dish: Place the sauce in heavy pot and warm the tahini sauce. Bring to a boil, add the capers and the roasted bell pepper. Stir and remove from the heat. Pour this sauce over the potatoes. Sprinkle the potatoes with the scallion and the toasted almond.