Name: Roasted Potatoes with Tahini Yogurt Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 300 gbaby potatoesquartered; 1 large sweet potatopeeled and sliced; 1 tsppaprika; 1 tsporegano; 1/4 tspgarlic powder; salt and pepperto taste; 2-3 tbspolive oil; 400 gGreek yogurt; 100 gtahini; juice of 1 lemon; 40 mlolive oil; 20-30 mlwater; salt; pepper; fresh parsleyfinely chopped; sesame seeds; olive oil

Jump to Recipe

Roasted Potatoes with Tahini Yogurt Sauce is one of those recipes that feels special without being fussy. Crispy, golden baby potatoes and tender sweet potato slices get a punch of warm spices, and the creamy tahini-yogurt sauce ties everything together with bright lemon and a silky finish. It’s the kind of plate that works as a weeknight main with a green salad or as a side that disappears fast at a weekend spread.

I love this recipe because the technique is forgiving: toss, roast, blend a simple sauce, and you’re done. There’s room to tweak the seasoning, but the structure is steady—crisp roasted veggies and a lush sauce poured over them. Anyone comfortable with an oven and a blender can make this and have excellent results.

Below you’ll find the exact ingredient list and step-by-step directions, followed by practical notes: swaps, tools, troubleshooting, storage, and a few personal tips from my kitchen. Read through once if you like, but the recipe itself is short and very do-able.

Gather These Ingredients

Ingredients

300 g baby potatoes — quartered; they roast quickly and get beautifully crisp edges.
1 large sweet potato — peeled and sliced; match the size of the potato quarters for even cooking.
1 tsp paprika — adds color and a mild smoky warmth.
1 tsp oregano — dried oregano brings savory, herbal notes.
¼ tsp garlic powder — concentrated garlic flavor without added moisture.
salt and pepper — to taste; for seasoning the potatoes before roasting.
2-3 tbsp olive oil — for coating the potatoes and helping them crisp up.
400 g Greek yogurt — the creamy base for the sauce; full-fat gives the best texture.
100 g tahini — sesame paste provides nutty depth and creaminess.
juice of 1 lemon — brightens and balances the tahini.
40 ml olive oil — for the sauce, adds silkiness.
20-30 ml water — to loosen the tahini-yogurt to your preferred consistency.
salt — for seasoning the sauce to taste.
pepper — for seasoning the sauce to taste.
fresh parsley — finely chopped; sprinkled at the end for freshness and color.
sesame seeds — for texture and a visual finish.
olive oil — for finishing/drizzle; a little at the end adds gloss and flavor.

Directions: (Roasted Potatoes with Tahini Yogurt Sauce)

Preheat the oven to 180°C (356°F). Use convection mode if available.
Prepare the potatoes: quarter 300 g baby potatoes and peel and slice 1 large sweet potato into pieces similar in size to the potato quarters.
In a large bowl, combine the quartered baby potatoes, sliced sweet potato, 1 tsp paprika, 1 tsp oregano, ¼ tsp garlic powder, salt and pepper to taste, and 2–3 tbsp olive oil. Toss until all pieces are evenly coated.
Spread the potatoes in a single layer on a baking tray. Roast for 25–30 minutes, turning once halfway through, until the potatoes are golden and tender.
While the potatoes roast, make the tahini yogurt sauce: in a food processor or blender, combine 400 g Greek yogurt, 100 g tahini, the juice of 1 lemon, 40 ml olive oil, 20–30 ml water, and salt and pepper to taste. Blend until smooth, adding more water within the 20–30 ml range if needed to reach your desired consistency.
Transfer the roasted potatoes to a serving platter. Drizzle or spoon the tahini yogurt sauce over the potatoes.
Finish with finely chopped fresh parsley, a drizzle of olive oil, and a generous sprinkle of sesame seeds. Serve immediately.

Why It’s My Go-To

This dish hits a satisfying contrast: crisp, caramelized edges on the potatoes and a cooling, creamy sauce. The tahini adds a nutty backbone that pairs beautifully with the tang of Greek yogurt and lemon. It’s simple but feels composed—great for a relaxed dinner or when you want something that travels well to a potluck.

It’s also reliable. The technique—toss, roast, blend—works with small variations in oven temperature or potato size. If you roast a few minutes longer, you still get excellent flavor. The sauce is forgiving: adjust lemon or water to get the texture you like. For weeks when I need something comforting but not complicated, this lands on the table every other week.

Dairy-Free/Gluten-Free Swaps

Gluten-free: This recipe is naturally gluten-free. Check labels on your tahini and any store-bought yogurt substitute to be sure they’re certified gluten-free if sensitivity is a concern.

Dairy-free: Swap the Greek yogurt for an unsweetened, thick non-dairy yogurt—look for coconut or almond varieties labeled for cooking (full-fat coconut yogurt will give the closest mouthfeel). The tahini is already dairy-free and helps replicate the richness. Taste and adjust lemon and salt because non-dairy yogurts can be milder.

Tools & Equipment Needed

Baking tray/roasting pan — large enough to hold the potatoes in a single layer.
Large mixing bowl — to toss potatoes with oil and spices.
Food processor or blender — for a smooth tahini-yogurt sauce.
Sharp knife and cutting board — for quartering and slicing.
Peeler — for the sweet potato.
Measuring spoons and a kitchen scale — useful to match the recipe amounts.
Spatula or tongs — to turn potatoes while roasting and to transfer them to a platter.

Problems & Prevention

Soggy potatoes: If potatoes come out soft but not crisp, they were likely crowded on the tray or not dry enough. Spread them in a single layer with space between pieces so hot air circulates. Pat potatoes dry after washing to remove surface moisture before tossing with oil.

Uneven cooking: Cut pieces to a similar size—this recipe specifically directs you to slice the sweet potato to match the baby potato quarters. Turn the tray once halfway through roasting so edges brown evenly.

Burnt edges: If the potatoes brown too quickly, lower the oven temperature slightly or move the tray to a lower rack. Convection speeds up browning—reduce time accordingly and check a few minutes early.

Runny sauce: If the tahini-yogurt sauce becomes too thin from extra water, add a touch more yogurt or tahini to thicken. If it’s too thick, use the 20–30 ml water allowance to reach a pourable consistency.

Make It Year-Round

Spring and summer: Serve this with a bright salad—baby greens, thinly sliced radish, cucumber, and a lemon vinaigrette complement the tahini sauce. Add a scattering of fresh herbs beyond parsley—mint or dill works particularly well.

Fall and winter: Use heartier roasted root vegetables alongside the potatoes—parsnips, carrots, or even small cubes of butternut squash. The warm spices and nutty sauce feel comforting on cold nights. You can also add a dash of smoked paprika or a sprinkle of za’atar for seasonal flair.

Scaling: The recipe scales well. Roast on multiple trays, rotating them mid-bake, or use two ovens if you have them. Keep the sauce amount proportional so every serving gets a generous drizzle.

Author’s Commentary

I started making this exactly as written when I wanted a side that felt cooked with thought but didn’t require babysitting. The tahini-yogurt combo became a fast favorite—not fussy like some cream sauces, and bright enough that you don’t miss heavy creams. I tend to make the sauce a little thinner than some recipes because I like it pooled over the hot potatoes so each bite is saucy but not gloopy.

Small personal tweaks I sometimes use: a pinch of chili flakes with the paprika for heat; folding in a tablespoon of finely chopped dill into the sauce for freshness; or scoring the sweet potato slices a touch so they take on more roast color. None of these are required—just options to explore once you’ve nailed the basic method.

Make-Ahead & Storage

Make-ahead: Roast the potatoes up to a day ahead and store them in an airtight container. Keep the tahini yogurt sauce separate in the refrigerator. Reheat the potatoes in a 200°C (390°F) oven for 8–10 minutes until warmed through and crisped again, then spoon warm sauce over them.

Storage: Leftover potatoes and sauce will keep in the fridge for 3–4 days. The sauce can thicken as it chills—stir in a little water or lemon juice to loosen before serving. I don’t recommend freezing the yogurt-tahini sauce; the texture will change. You can freeze roasted potatoes, but the texture softens on thawing.

Handy Q&A

Can I use other potatoes?

Yes. Regular baby potatoes or fingerlings are ideal because they roast quickly, but Yukon Gold or red potatoes sliced to similar sizes will work. The key is uniform sizing for even cooking.

Can I make the sauce by hand?

Yes. A whisk and a bowl will do if you don’t have a blender. Mix the yogurt and tahini first until smooth, then whisk in lemon juice, olive oil, and water a little at a time. Use the water allowance to reach a smooth, pourable texture.

Is tahini necessary?

Tahini is central to the nutty flavor here. If you’re avoiding sesame for allergy reasons, try replacing tahini with a smooth almond or cashew butter in the same weight—but note this is a deviation from the recipe and will change the flavor profile.

How do I get the potatoes extra crispy?

Don’t overcrowd the tray and use a hot oven. A last-minute broil for 1–2 minutes (watch closely) can add extra color. Tossing with a touch more oil also helps, but be careful not to over-oil.

Ready to Cook?

If you’ve got baby potatoes, a sweet potato, tahini, and yogurt on hand, this is a quick win. The steps are straightforward: prep, roast, blend, finish. The result is a dish that looks and tastes considered without taking over your evening. Serve it warm, with parsley and sesame seeds for crunch and brightness, and enjoy the kind of comfort that’s both grounded and a little elegant.

Give it a try this week—it’s one of those recipes that becomes a dependable favorite. Let me know how you like it and any small changes you loved; I’m always swapping notes with readers in the comments.

Print Recipe Save it for later