Instructions

• 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.