Roasted Potatoes with Tahini Yogurt Sauce

Roasted to golden perfection, this delicious potato dish combines the earthy sweetness of sweet potatoes with the comforting bite of baby potatoes, all seasoned with warm spices and herbs. 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.

Roasted Potatoes with Tahini Yogurt Sauce

Giorgos Tsoulis

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!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Side Dish

Cuisine International

Servings 5 servings

Ingredients

 

US CustomaryMetric

 

1x2x3x

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!

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Giorgos Tsoulis

Celebrity Chef Giorgos Tsoulis specializes in modern Mediterranean cuisine and his recipes are widely appreciated not just in Greece and Cyprus but also around the world. He has been the executive chef of numerous successful Greek restaurants, while at the same time hosting many popular culinary TV shows in Greece and Cyprus. Giorgos Tsoulis is passionate about educating his fans in more sustainable and healthy cooking and eating while making the most of the flavors of the ingredients. As sustainable cuisine ambassador for WWF Hellas, he plays a key role in cooking activations that relate to the European #Eat4Change program, as well as the #Farm2Fork program.