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    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

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    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

    📖 Recipe

    Roasted Potatoes with Herby Tahini Greek Yogurt

    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.
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    Prep Time: 10 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 50 minutes minutes
    Author: Haley

    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.

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    Reader Interactions

    Comments

    1. Kim

      April 29, 2023 at 5:37 pm

      Do you think this would be good as a dill pickle salad?

      Reply
      • Haley

        April 29, 2023 at 7:05 pm

        How do you mean? By adding pickles? You could try it, but this recipe is for roasted potatoes with a sauce as opposed to a potato salad (which would be great with pickles!!) so I'm not sure how it'll come out.

        Reply

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