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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
Cook Time: 40 minutes
Total Time: 50 minutes

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