Roasted Potatoes with Tahini Yogurt Sauce

It’s a simple yet satisfying recipe that turns everyday ingredients into something truly special. The contrast between the crisp, oven-roasted vegetables and the creamy, tangy tahini-yogurt sauce creates a balance of flavors and textures that’s both comforting and refined.

Topped with fresh parsley, sesame seeds, and a drizzle of olive oil, this dish is as beautiful as it is delicious. Whether served as a hearty side or a light vegetarian main, it’s a versatile recipe that fits any occasion—from casual weeknight dinners to weekend gatherings.

Inspired by Mediterranean flavors and crafted by Chef Giorgos Tsoulis, it’s a celebration of simplicity, flavor, and fresh 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 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

Related: Mediterranean Salad with Roasted Potatoes Related: Salad Niçoise with Potatoes

Related: Middle Eastern Stuffed Potatoes (Batata Mahshi) Related: Oriental Salad: Romanian Potato & Egg Salad Related: Baked New Potatoes with Cheese & Green Onions