These golden Sumac Roasted Potatoes are easy to make and are a great accompaniment to protein dishes like chicken and fish. They’re paired with a tahini yogurt sauce and an extra sprinkling of sumac to bring out those bright, citrusy notes.
From our Baharat Burgers to our Sumac Cherry Cobbler, the versatility of ground sumac is one of our favorite things about the Middle Eastern spice. It lends a tart, lemony flavor to these roasted potatoes and the citrusy notes really shine through on top of the tahini yogurt sauce.
There’s also a hint of smokiness from the smoked paprika that makes these sumac potatoes perfect for pairing with roasted chicken or fish. They’re incredibly easy to make and are sure to be a hit!
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Ingredient Notes and Substitutions
Find the full list of ingredients, measurements, and instructions in the recipe card below!
- Baby Potatoes: Cut them into equal sized pieces so they bake evenly.
- Ground Sumac: Don’t forget to add an extra sprinkling of it on your yogurt sauce. It brightens up all those delicious flavors!
- Tahini: Be sure to stir it around before using it.
- Greek Yogurt: We use plain full-fat yogurt, but 2% is fine too.
Step-by-Step Instructions
This section provides a general overview as well as any pictures to guide you through the recipe. The full detailed recipe instructions are in the recipe card at the bottom of the post.
1. Season the potatoes. Cut the potatoes into quarters (cut smaller ones in half) and add them to a bowl with the olive oil, sumac, and the other seasonings. Toss to coat.
2. Bake. Spread the potatoes out on a lined baking sheet and bake for 20-25 minutes, tossing halfway through. They should be fork tender when done.
3. Make the tahini yogurt sauce. Mix the ingredients for the sauce in a small bowl. Sprinkle with ground sumac.
4. Serve. Drizzle the top of the tahini yogurt sauce with olive oil, and serve with the roasted sumac potatoes.
Expert Tips
- Cut the potatoes into equal sized pieces. That way, they bake evenly in the oven.
- Use the broiler to make them crispy. If you want crispy outsides on your potatoes, flip on the broiler and cook for another 3-5 minutes. Give them a toss while broiling and keep an eye on them so they don’t burn.
- Reheat in the toaster oven. If you have a toaster oven, this is the best way to reheat the potatoes. Just use the reheat function and they should come out just as good as when you baked them.
FAQ
Let the leftover potatoes cool to room temperature then store them in an airtight container and keep in the fridge for up to 2-3 days. Place the tahini yogurt sauce in a separate container in the fridge.
You can use Yukon Gold, russet, or fingerling potatoes. If you’re using Yukon Gold or russet, cut them into bite sized pieces. Just note that the bake time will vary depending on the type and size of your potatoes.
Serving Suggestions
These versatile Sumac Roasted Potatoes can be served in a variety of ways including:
- Pair them with roasted or grilled chicken and fish.
- Enjoy them as an appetizer before your main meal.
- Serve them as a holiday side dish for Thanksgiving, Christmas, etc.
- Enjoy them for breakfast alongside our Moroccan Shakshuka or our Fried Egg Sandwich.
If you made this Sumac Roasted Potatoes recipe, please let us know by leaving a star rating and review down below. We’d love to hear from you!
📖 Recipe
Sumac Roasted Potatoes with Tahini Yogurt Sauce
Equipment
- Large Baking Sheet
Ingredients
Sumac Potatoes
- 1 ½ lbs (680 g) baby potatoes quartered, smaller ones cut in half
- 2 tbsp extra-virgin olive oil
- 1 tbsp sumac plus more for serving
- 1 tsp dried parsley
- 1 tsp smoked paprika
- 1 tsp fine sea salt
- ½ tsp ground black pepper
Tahini Yogurt Sauce
- 2 tbsp tahini
- ¼ cup (60 g) plain full-fat Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp water
- 1 clove garlic grated
- ¼ tsp fine sea salt
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- To a large bowl, add the quartered potatoes, olive oil, sumac, dried parsley, smoked paprika, salt, and pepper. Toss to evenly coat the potatoes then spread out onto the baking sheet.
- Bake for 20-25 minutes or until fork tender, tossing them halfway through.
- Meanwhile, add the tahini, yogurt, lemon juice, water, garlic, and salt to a small bowl. Whisk until smooth then sprinkle the top with sumac.
- Serve the potatoes warm with the tahini yogurt sauce.
Notes
- For crispy potatoes, turn on the broiler at the end of roasting. Cook them for another 3-5 minutes, tossing and keeping an eye on them so they don’t burn.
- Place leftover potatoes in an airtight container and keep in the fridge for up to 2-3 days. Store the tahini yogurt sauce in a separate container in the fridge.
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