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.
