Potato and Tahini Casserole

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.