Roasted Potatoes with Herby Tahini Greek Yogurt
Crispy golden roasted potatoes served with a creamy, tangy, and herb-packed tahini Greek yogurt sauce — a simple yet elevated side dish that bursts with Mediterranean flavor.
Equipment
- Baking sheet
- Mixing bowls
- Whisk
- Spatula
- Knife and cutting board
Ingredients
- 1½ lbs baby potatoes halved
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and black pepper to taste
- For the Herby Tahini Greek Yogurt Sauce:
- ½ cup Greek yogurt
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 small garlic clove minced
- 1 tbsp olive oil
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped dill or cilantro
- Salt and pepper to taste
- Water as needed to thin
Instructions
- Preheat Oven: Preheat to 425°F (220°C). Line a baking sheet with parchment paper.
- Prepare Potatoes: In a bowl, toss halved potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper.
- Roast: Spread potatoes evenly on the baking sheet and roast for 30–35 minutes, flipping halfway, until crispy and golden.
- Make the Sauce: In a small bowl, whisk together Greek yogurt, tahini, lemon juice, garlic, olive oil, herbs, salt, and pepper. Add a splash of water for desired consistency.
- Serve: Transfer roasted potatoes to a serving dish. Drizzle or serve with the herby tahini Greek yogurt sauce on the side. Garnish with extra herbs and olive oil if desired.
Notes
Nutrition Facts (per serving, approx.):
- Calories: 210
- Protein: 6g
- Carbohydrates: 28g
- Fat: 9g
- Fiber: 3g
- Sodium: 260mg