Place a chopstick or plastic/metal straw on either side of the potato. Using a sharp knife, cut slices into the potato without going all the way through the potato.
6 Russet potatoes
Add the spices to a small mixing bowl, and combine to make a spice mixture.
1 teaspoon Seven spice, 1 ½ teaspoon Garlic powder, 1 teaspoon Smoked paprika, 2 teaspoon Sea salt
Brush the potatoes with a quarter of the melted butter. Sprinkle the half of the spice mixture onto the potatoes, and rub the seasoning into the crevices of the potatoes so the inside of the potatoes are well-seasoned.
½ cup Salted butter
Add the remainder of the spice mixture into the remainder of the melted butter, and mix together.
Arrange the potatoes in the air fryer basket, and air fry the potatoes for 30 minutes at 375°F. Occasionally baste the potatoes with the seasoned melted butter mixture. Leave a small amount of butter to finish the potatoes with once cooked.
While the potatoes are cooking, combine the ingredients for the tahini lemon sauce. You can use less or more water to thicken or thin the sauce to your liking. Taste the sauce for salt, and season to your taste.
½ cup Tahini, ½ cup Olive oil, 3 cloves Garlic, 1 Lemon, ¼ cup Flat leaf parsley, ¼ cup Water
Remove the cooked potatoes from the air fryer, and finish with the remaining melted butter mixture. Drizzle with tahini sauce, and serve.