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Roasted Potatoes with Herby Tahini Greek Yogurt
Carolina Gomez

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.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course: Appetizer, Side Dish
Cuisine: Mediterranean / Greek
Calories: 210
Ingredients Equipment Method Notes

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

Equipment

  • Baking sheet
  • Mixing bowls
  • Whisk
  • Spatula
  • Knife and cutting board

Method
 

  1. Preheat Oven: Preheat to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Prepare Potatoes: In a bowl, toss halved potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper.
  3. Roast: Spread potatoes evenly on the baking sheet and roast for 30–35 minutes, flipping halfway, until crispy and golden.
  4. 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.
  5. 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