Roasted Potatoes with Tahini Yogurt Sauce
Give potatoes a new dimension by turning them into a gourmet dish with a delicious tahini-yogurt sauce. Made with simple ingredients and an easy process, this flavorful recipe by Chef Giorgos Tsoulis is sure to impress!
Ingredients
For the Potatoes:
- 300 g baby potatoes quartered
- 1 large sweet potato peeled and sliced
- 1 tsp paprika
- 1 tsp oregano
- ¼ tsp garlic powder
- salt and pepper to taste
- 2-3 tbsp olive oil
For the Sauce:
- 400 g Greek yogurt
- 100 g tahini
- juice of 1 lemon
- 40 ml olive oil
- 20-30 ml water
- salt
- pepper
For Serving:
- fresh parsley finely chopped
- sesame seeds
- olive oil
Instructions
- Preheat the oven to 180°C (356°F), using convection mode if available.
For the Potatoes:
- In a large bowl, combine the baby potatoes, sweet potato, paprika, oregano, garlic powder, salt, pepper, and olive oil. Toss well to coat.
- Spread the potatoes evenly on a baking tray and roast for 25–30 minutes, or until golden and tender.
For the Sauce:
- While the potatoes roast, prepare the sauce. In a food processor, blend the yogurt, tahini, lemon juice, olive oil, water, salt, and pepper until smooth. Adjust water to reach desired consistency.
For serving:
- To serve, drizzle the sauce over the roasted potatoes and finish with chopped parsley, a drizzle of olive oil, and a generous sprinkle of sesame seeds.
Notes
Chef’s tip: Carrots also work beautifully in this recipe. Just slice them similarly to the sweet potato and roast them together.
Tried this recipe?Let us know how it was!