Roasted Potatoes with Tahini Yogurt Sauce
Roasted potatoes are a timeless comfort food, loved for their crispy exterior and fluffy interior. When paired with a creamy tahini yogurt sauce, they transform into a dish that’s not just delicious but also brimming with flavor and nutrition. This recipe for Roasted Potatoes with Tahini Yogurt Sauce combines the earthiness of baby potatoes and sweet potato with a tangy, nutty sauce that will leave your taste buds dancing. Whether you’re serving it as a side dish or a main attraction, this recipe is sure to please.
What Sets This Recipe Apart
What makes this recipe truly special is the combination of the roasted potatoes and the tahini yogurt sauce. The roasting process caramelizes the potatoes, enhancing their natural sweetness and adding a delightful crunch. The tahini yogurt sauce brings a creamy texture and a burst of flavor that complements the potatoes perfectly. This dish is not only satisfying but also packed with nutrients, making it a wholesome choice for any meal.
Ingredients at a Glance
- 300g baby potatoes, quartered
- 1 large sweet potato, peeled and sliced
- 1 tsp paprika
- 1 tsp oregano
- ½ tsp garlic powder
- Salt and pepper to taste
- 2-3 tbsp olive oil
- 400g Greek yogurt
- 100g tahini
- Juice of 1 lemon
- 40ml olive oil
- 20-30ml water
- Salt to taste
- Pepper to taste
- Fresh parsley, finely chopped
- Sesame seeds for garnish
- Olive oil for drizzling
Gear Up: What to Grab
- Baking sheet – for roasting the potatoes.
- Mixing bowls – for preparing the tahini yogurt sauce.
- Whisk or fork – for mixing the sauce smoothly.
- Knife and cutting board – for chopping the vegetables.
- Measuring spoons and cups – for accurate ingredient measurements.
Roasted Potatoes with Tahini Yogurt Sauce: How It’s Done
Step 1: Preheat Your Oven
Begin by preheating your oven to 425°F (220°C). A hot oven is key to achieving those crispy roasted potatoes.
Step 2: Prepare the Potatoes
In a large mixing bowl, combine the quartered baby potatoes and sliced sweet potato. Drizzle with olive oil, then sprinkle the paprika, oregano, garlic powder, salt, and pepper over the top. Toss everything together until the potatoes are evenly coated.
Step 3: Roast the Potatoes
Spread the seasoned potatoes out in a single layer on a baking sheet. This ensures they roast evenly and get that beautiful golden color. Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the potatoes are tender and crispy, tossing halfway through for even cooking.
Step 4: Make the Tahini Yogurt Sauce
While the potatoes are roasting, it’s time to whip up the tahini yogurt sauce. In a mixing bowl, combine the Greek yogurt, tahini, lemon juice, 40ml olive oil, and 20-30ml water. Whisk until you achieve a smooth, creamy consistency. Adjust the thickness by adding more water if needed, and season with salt and pepper to taste.
Step 5: Serve and Garnish
Once the potatoes are perfectly roasted, remove them from the oven and allow them to cool slightly. To serve, drizzle the tahini yogurt sauce generously over the potatoes. Garnish with finely chopped parsley and a sprinkle of sesame seeds for that extra touch of flair. A drizzle of olive oil on top will enhance the flavors further.
Seasonal Spins
- Spring: Add fresh herbs like dill or chives to the tahini yogurt sauce for a vibrant touch.
- Summer: Incorporate diced tomatoes or cucumbers into the roasted potato mix for a refreshing salad twist.
- Fall: Experiment with different spices, such as cumin or cinnamon, for a warm, aromatic flavor profile.
- Winter: Serve with a side of sautéed greens, like kale or spinach, for a hearty meal.
Don’t Do This
- Don’t overcrowd the baking sheet. This will steam the potatoes instead of roasting them, preventing that crispy texture.
- Don’t skip the seasoning! It’s essential for enhancing the flavors of the potatoes.
- Don’t rush the roasting process. Allowing them to cook until golden brown is key to achieving that perfect crunch.
- Don’t forget to adjust the tahini yogurt sauce according to your taste preferences. It should be creamy, tangy, and a bit nutty.
Storage & Reheat Guide
The roasted potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply toss them in the oven at 375°F (190°C) for about 10-15 minutes, or until heated through. The tahini yogurt sauce can also be kept in the refrigerator for up to a week. Just give it a good stir before serving again.
Common Qs About Roasted Potatoes with Tahini Yogurt Sauce
Can I use other types of potatoes?
Absolutely! While baby and sweet potatoes work wonderfully, you can experiment with other varieties like Yukon Gold or red potatoes. Just adjust the cooking time as needed.
Is the tahini yogurt sauce vegan?
No, the sauce contains Greek yogurt, which is a dairy product. However, you can easily substitute the Greek yogurt with a plant-based yogurt to make it vegan-friendly.
Can I make this dish ahead of time?
Yes, you can roast the potatoes ahead of time and reheat them when ready to serve. The tahini yogurt sauce can also be made in advance and stored in the refrigerator.
What can I serve with Roasted Potatoes with Tahini Yogurt Sauce?
This dish pairs well with grilled meats, roasted vegetables, or even as a component in a larger grain bowl. It’s versatile and can complement various meals.
See You at the Table
This recipe for Roasted Potatoes with Tahini Yogurt Sauce is more than just a side dish; it’s a delightful celebration of flavors and textures that will make your dining experience memorable. Whether it’s a casual weeknight dinner or a festive gathering, these roasted potatoes will steal the show. So gather your ingredients, preheat that oven, and let the magic happen. Your taste buds will thank you!
Roasted Potatoes with Tahini Yogurt Sauce
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the quartered baby potatoes and sliced sweet potato. Drizzle with olive oil, then sprinkle the paprika, oregano, garlic powder, salt, and pepper. Toss until coated.
- Spread the seasoned potatoes on a baking sheet in a single layer. Roast for about 25-30 minutes, tossing halfway through.
- In a mixing bowl, combine the Greek yogurt, tahini, lemon juice, 40ml olive oil, and 20-30ml water. Whisk until smooth and creamy. Adjust thickness with more water if needed, and season with salt and pepper.
- Once the potatoes are roasted, drizzle the tahini yogurt sauce over them. Garnish with parsley and sesame seeds. Drizzle with olive oil before serving.
Notes
- Store the roasted potatoes in an airtight container for up to 3 days.
- Reheat in the oven at 375°F (190°C) for 10-15 minutes.
- Adjust tahini yogurt sauce thickness with water as needed.
