• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Contact
  • About
  • Shop
Cozy Cravings
menu icon
go to homepage
  • RECIPES
  • CONTACT
  • ABOUT
  • SHOP
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • CONTACT
    • ABOUT
    • SHOP
    • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Snacks & Sides

    Roasted Potatoes with Herby Tahini Greek Yogurt

    Published: Jul 28, 2020 » Modified: Jun 8, 2021 by Haley » This post may contain affiliate links

    Jump To Recipe Print Recipe

    These roasted potatoes with herby tahini Greek yogurt are a delicious spin on a potato salad. Combining tahini and Greek yogurt with dill, parsley, and chives, it might not be expected but it's so so good.

    INGREDIENT NOTES:

    • Baby potatoes: I love baby potatoes, I find their texture to be so buttery and delicious, perfect for roasting.
    • Whole milk Greek yogurt: I prefer whole milk yogurt, but you could certainly use a lesser-fat variety. Just make sure it's Greek yogurt!
    • Tahini: The earthy flavor of tahini pairs so deliciously with the fresh herbs. Don't skip this.
    • Lemon juice: Always need to balance out with some acidity. Lemon juice also brightens it up in combination with the herbs.
    • Extra virgin olive oil: We use olive oil here to thin out the sauce a bit. Extra virgin olive oil is recommended but not required.
    • Fresh herbs: I love the combination of dill, parsley, and chives. But if you dislike one of those, you could just remove. I wouldn't recommend swapping for a different herb in this scenario. I also wouldn't recommend using any less than a variety of 2 herbs.

    HOW TO MAKE THESE ROASTED POTATOES WITH HERBY TAHINI GREEK YOGURT:

    For this recipe you'll want to start with the potatoes. Quarter them lengthwise, then drizzle with about 2 tablespoon olive oil, and sprinkle with salt and pepper. Roast at 425℉ for 35-40 minutes, tossing half way through.

    To make the sauce, simply combine all the ingredients (yogurt, tahini, lemon juice, olive oil, herbs, salt and pepper) in a bowl and mix until combined. Set aside.

    When the potatoes are done roasting, toss about 3-4 tablespoon (or more/less based on your preference) with the potatoes. Finish with more fresh herbs if desired.

    • Roasted Potatoes with Herby Tahini Greek Yogurt
    • Roasted Potatoes with Herby Tahini Greek Yogurt

    ADDITIONAL USES FOR THE HERBY TAHINI GREEK YOGURT SAUCE:

    This recipe makes more of the sauce than is needed for the potatoes, so good news is that you will have extra to use throughout the week! Some thoughts on what else you can put it on:

    • Use simply as a dip with some pita and fresh veggies
    • Serve with salmon or chicken
    • Use as a sauce for a Greek-inspired burger with some cucumbers and red onion
    • Thin it out with more olive oil and lemon juice and use as a salad dressing

    OTHER SIDES TO SERVE WITH THESE POTATOES:

    • Spicy roasted garlic white bean dip
    • Loaded vegetarian Greek-inspired pita nachos
    • Lemony whipped feta dip
    • Creamy spinach artichoke dip
    • Roasted Potatoes with Herby Tahini Greek Yogurt
    • Roasted Potatoes with Herby Tahini Greek Yogurt
    Roasted Potatoes with Herby Tahini Greek Yogurt
    Print Recipe Pin Recipe

    Roasted Potatoes with Herby Tahini Greek Yogurt

    These roasted potatoes with herby tahini Greek yogurt are a delicious spin on a potato salad. Combining tahini and Greek yogurt with dill, parsley, and chives, it might not be expected but it's so so good.
    No ratings yet
    Prep time: 10 mins
    Cook time: 40 mins
    Total time: 50 mins
    Prevent your screen from going dark

    INGREDIENTS 

    • 1-2 lbs baby potatoes about 20 potatoes, quartered lengthwise
    • 4 tablespoon olive oil divided
    • 1 cup whole milk Greek yogurt
    • 1 tablespoon tahini
    • 2 teaspoon lemon juice
    • 1 tablespoon extra virgin olive oil
    • ½ cup equal parts chopped dill parsley, and chives
    • Salt & pepper

    INSTRUCTIONS

    • Preheat your oven to 425℉. Toss the quartered potatoes with 2 tablespoon olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Roast for 35-40 minutes, tossing half way through.
    • To make the sauce, simply combine the Greek yogurt, tahini, lemon juice, remaining 2 tablespoon olive oil, fresh herbs, ½ teaspoon salt and ¼ teaspoon pepper. Set aside.
    • When the potatoes are done, toss with 3-4 tablespoon of the sauce (more or less based on your preference) and top with additional fresh herbs if desired.
    • Serve warm or at room temp.
    Author: Haley
    DID YOU TRY THIS RECIPE?Tag @cozycravings and use #cozycravings

    More Snacks & Sides

    • Refried Bean Nachos
    • Baked Spinach Artichoke Dip (No Mayo)
    • Baguette Garlic Bread
    • Spicy Miso Sweet Potatoes

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    HEY THERE!

    Welcome to Cozy Cravings! Happy to have you. Here, you’ll find comfort food recipes & other delicious things to enjoy and devour.

    POPULAR POSTS

    • Roasted Garlic Baked Ricotta Dip
    • Spinach and Ricotta Puff Pastry Pinwheels
    • Brown Sugar Cinnamon Cookies
    • Potato, Egg and Bacon Breakfast Skillet

    Footer

    ↑ back to top

    about

    • ABOUT
    • CONTACT
    • PRIVACY POLICY

    Let's Keep In Touch!

    Subscribe here for delicious recipes, updates & more!

    Thank you!

    You have successfully joined our subscriber list.

    .

    recipe index

    • APPETIZERS
    • BREAKFAST & BRUNCH
    • LUNCH & DINNER
    • SNACKS & SIDES
    • DESSERTS

    Copyright © 2023 · CozyCravings.com

    29 shares