Add sesame seeds to a wide, dry saucepan over medium-low heat and toast, stirring constantly until the seeds become fragrant and turn light golden in color, 3 to 5 minutes. Be careful; sesame seeds can burn quickly.
Add the toasted sesame seeds to the bowl of a food processor, then process until a crumbly paste, about 1 minute.
Add 2 Tbsp of the oil, then process for 2 to 3 minutes more, stopping to scrape the bottom and sides of the food processor a couple of times...this is called Tahini.
Check the tahini�s consistency. It should be smooth, not gritty, and should be pourable. You may need to process for another minute and add 1 to 2 more Tbsp of oil.
Taste the tahini for seasoning, then add salt to taste. Process 5 to 10 seconds to mix.
Store extra tahini in an airtight container for one month. Or make hummus by adding a can of garbonzo beans and pureeing with a hand blender.
Boil the potatos for 10 minutes or until tender.
Drain potatoes and add garlic, 1/4 cup of tahini and chicken stock.
