Roasted Potatoes with Tahini Yogurt Sauce
These roasted potatoes are perfectly crispy and paired with a creamy, tangy tahini yogurt sauce for an irresistible dish everyone will love!
Servings: 4 servings
Ingredients
- 300 g baby potatoes quartered
- 1 large sweet potato peeled and sliced
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp garlic powder
- salt to taste
- pepper to taste
- 2-3 tbsp olive oil
- 400 g Greek yogurt
- 100 g tahini
- 1 lemon juice juice of 1 lemon
- 40 ml olive oil
- 20-30 ml water
- salt to taste
- pepper to taste
- fresh parsley finely chopped
- sesame seeds
- olive oil for drizzling
Instructions
Roasted Potatoes with Tahini Yogurt Sauce Cooking Guide
- Preheat your oven to 425°F (220°C) for perfectly crispy potatoes.
- In a large mixing bowl, combine quartered baby potatoes and sliced sweet potato. Drizzle with 2-3 tablespoons of olive oil, then sprinkle paprika, oregano, garlic powder, salt, and pepper. Toss to coat evenly.
- Spread the seasoned potatoes evenly on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, flipping halfway, until golden brown and crispy.
- While potatoes roast, prepare the tahini yogurt sauce by combining Greek yogurt, tahini, lemon juice, 40ml olive oil, and 20-30ml water in a mixing bowl. Season with salt and pepper. Whisk until smooth, adjusting water to desired consistency.
- Remove roasted potatoes from oven and let cool slightly. Serve topped with tahini yogurt sauce, garnished with fresh parsley, sesame seeds, and a drizzle of olive oil.
Equipment
- Baking Sheet
- Mixing Bowls
- Spatula
- Measuring Spoons
- Knife
- Cutting Board
Notes
- For a vegan version, substitute Greek yogurt with plant-based yogurt.
- Leftovers can be refrigerated up to 3 days; reheat potatoes in oven at 350°F (175°C) for 10-15 minutes.
- Add cayenne pepper or red pepper flakes to the seasoning for a spicy kick.