Roasted Potatoes with Herby Tahini Greek Yogurt

I started making roasted potatoes with herby tahini Greek yogurt on busy weeknights. I wanted something simple but still full of flavor.

The crisp edges of the potatoes balance with the creamy, tangy sauce. It quickly became a regular dish in my kitchen.

You’ll love how the warm spices coat the potatoes. The yogurt and tahini add a cool, nutty finish.

Fresh herbs brighten everything up. A drizzle of olive oil ties it all together.

It’s the kind of dish you can serve for a casual dinner. You can also bring it out for guests without extra effort.

The recipe is flexible. Swap in carrots or other root vegetables, adjust the herbs, or keep it classic with just potatoes.

With a few pantry staples, you can create something comforting. It feels a little special, even though it’s easy.

Why You Will Love Roasted Potatoes with Herby Tahini Greek Yogurt

You get crispy roasted potatoes on the outside. The centers stay soft and fluffy.

The herby tahini Greek yogurt sauce adds a cool, creamy layer. It balances the warm, golden potatoes.

Lemon juice and fresh herbs keep it light and refreshing. It never feels too rich.

I like how simple it is to put together. It looks and tastes like something you’d order at a restaurant.

You only need a few pantry spices and fresh herbs. That makes it feel special without effort.

Here are a few reasons you’ll enjoy making it at home:

• Crispy texture: roasting at the right temperature gives you golden edges every time.
• Balanced flavors: the tangy yogurt sauce pairs perfectly with earthy potatoes.
• Versatility: serve it as a side, appetizer, or even a light main.
• Fresh finish: parsley, sesame seeds, and a drizzle of olive oil make it bright and colorful.

You can switch things up by using carrots or other root vegetables. The sauce works with all of them.

This recipe fits into busy weeknights. It also works when you want to impress guests.

How to Make Roasted Potatoes with Herby Tahini Greek Yogurt

This dish brings together crispy roasted potatoes with a creamy yogurt-tahini sauce. You’ll need a few pantry staples and some fresh herbs.

Ingredients

For the potatoes, grab some baby potatoes and one sweet potato. That mix gives extra flavor and texture.

The seasoning is simple: olive oil, paprika, oregano, garlic powder, salt, and black pepper. These give the potatoes a golden, crisp bite.

The sauce brings in freshness. Use Greek yogurt as the base, then whisk in tahini, lemon juice, and a drizzle of olive oil.

Thin it out with water. Season with salt and pepper until it tastes balanced.

Finish with fresh parsley, fresh dill, and some sesame seeds. These toppings brighten the dish and make it look inviting.

Instruments

You don’t need fancy tools. A large mixing bowl helps coat the potatoes with oil and spices.

A sharp knife and cutting board are essential for prepping. You’ll need them for chopping the potatoes and herbs.

Use a baking sheet lined with parchment paper to roast the potatoes. If you have a convection oven, it helps the potatoes crisp more evenly.

For the sauce, a whisk or small food processor works well. It blends the yogurt, tahini, and lemon juice into a smooth, creamy consistency.

A serving platter makes it easy to layer the potatoes and drizzle the sauce. Add the fresh herbs at the end.

Step-By-Step Instruction

1. Preheat your oven to 180°C (356°F).
2. Cut the baby potatoes into quarters. Slice the sweet potato.
3. In a bowl, toss the potatoes with olive oil, paprika, oregano, garlic powder, salt, and black pepper.
4. Spread them on a baking sheet. Roast for 25–30 minutes, until golden and tender.

While the potatoes roast, whisk together Greek yogurt, tahini, lemon juice, olive oil, water, salt, and pepper. Adjust the thickness with a splash of water if needed.

Once the potatoes are ready, place them on a platter. Drizzle the yogurt-tahini sauce over the top.

Add chopped parsley, dill, and a touch more olive oil. Serve warm while the edges are still crisp.

Tips & Tricks

I’ve made roasted potatoes more times than I can count. A few small habits always make the difference.

When you follow these, you’ll notice the potatoes come out crispier. The sauce tastes brighter too.

• Dry the potatoes well after washing. Extra moisture keeps them from crisping, so pat them with a towel first.
• Cut evenly so the pieces roast at the same speed. Uneven chunks leave you with burnt edges and undercooked centers.
• Don’t crowd the pan. Give the potatoes space to roast instead of steam. Using two baking sheets works better than piling everything on one.

The sauce comes together best when you balance the flavors. Yogurt gives tang, tahini adds richness, and herbs bring freshness.

• Taste as you go. A little extra lemon juice can brighten the sauce.
• Use fresh herbs whenever possible. Dried herbs don’t give the same clean flavor in a chilled yogurt sauce.
• Whisk the tahini into the yogurt slowly so it blends smoothly without clumping.

If you want to prep ahead, make the sauce a day early and keep it chilled. The flavors meld better overnight, but always stir before serving.

Serve the potatoes right from the oven. The crisp edges lose texture as they sit, and this dish is at its best when hot and fresh.

Ingredient Substitute

Sometimes you may not have tahini or Greek yogurt on hand. You can still make this recipe work with simple swaps.

For tahini, you can try:

• Cashew butter: mild flavor and creamy texture, very close to tahini.
• Almond butter: slightly nutty, works well in savory sauces.
• Sunflower seed butter: nut-free option with a similar consistency.
• Sesame oil: just a drizzle adds that sesame flavor, though it won’t give the same creaminess.

For Greek yogurt, use:

• Plain regular yogurt: a bit thinner, so you may want to strain it first.
• Sour cream: tangy and thick, a good stand-in for dips and sauces.
• Plant-based yogurt: coconut or almond yogurt works if you need it dairy-free, though flavors may vary.

I’ve even mixed a spoonful of nut butter with a little olive oil and lemon juice. It gave the sauce a nice balance.

Adjust the thickness by adding water or more yogurt until it feels right. These swaps let you keep the herby, tangy flavor while using what you have.

What to Serve with Roasted Potatoes with Herby Tahini Greek Yogurt

When you make these roasted potatoes, you’ll want something simple but flavorful to go with them. The creamy tahini yogurt already adds richness, so the sides should balance that with freshness or protein.

You can pair them with:

• Greek salad with tomatoes, cucumbers, olives, and feta for a crisp, tangy contrast.
• Grilled chicken or lamb seasoned with lemon and herbs to bring a savory balance.
• Falafel or baked chickpeas if you want a plant-based protein that still feels hearty.

I often serve these potatoes with pita bread on the side. It’s perfect for scooping up the yogurt sauce.

You could also add roasted vegetables like zucchini or bell peppers. That gives extra color and flavor.

For something light, a tomato cucumber salad works really well. The fresh crunch balances the creamy sauce.

If you want to end on a sweet note, keep it in theme with a small slice of baklava or just some fresh fruit. It rounds out the meal without overpowering the potatoes.

How to Store Roasted Potatoes with Herby Tahini Greek Yogurt

I’ve learned the hard way that storing potatoes and yogurt sauce together makes everything soggy. To keep the texture right, separate them before putting them in the fridge.

Place the roasted potatoes in an airtight container once they’ve cooled. They’ll stay good for about 3 days.

The herby tahini yogurt sauce lasts a little longer. Keep it in its own sealed container, and it should stay fresh for up to 5 days.

Give it a quick stir before serving since it can separate slightly. When reheating the potatoes, avoid the microwave if you want them crispy again.

Instead, use the oven at 350°F for about 10 minutes. An air fryer also works well and takes less time.

Here’s a quick breakdown:

• Potatoes: Store separately, airtight container, up to 3 days.
• Tahini yogurt sauce: Store separately, airtight container, up to 5 days.
• Reheating: Oven or air fryer for crispness; skip the microwave.

This way, when you’re ready to enjoy leftovers, you can re-crisp the potatoes. Spoon on the sauce fresh, and both parts taste their best.

Nutritional Value

When you make roasted potatoes with herby tahini Greek yogurt, you get a dish that balances flavor and nutrients. The potatoes give you energy from carbs.

Yogurt and tahini add protein and healthy fats. I think of this dish as more than just comfort food.

It also brings key vitamins and minerals your body needs. Here’s a quick breakdown of what you get in a serving:

• Calories: About 190–250, depending on portion and oil
• Carbohydrates: Potatoes give steady energy
• Protein: Around 3–5 g, mostly from Greek yogurt and tahini
• Fat: Usually 10–15 g, from olive oil and sesame paste
• Fiber: About 2–3 g, which helps your digestion

You’ll also get some important micronutrients:

• Vitamin C: Potatoes give a modest amount for your immune system
• Potassium: Potatoes have good levels, helpful for muscle and heart
• Calcium: Mostly from Greek yogurt, supporting bone health
• Iron: Small amounts, especially if you add fresh herbs

Roasted potatoes with creamy yogurt sauce feel filling. You still get some balance on your plate.