Sumac Roasted Potatoes with Tahini Yogurt Sauce
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.
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.
Nutrition
Serving: 1 serving | Calories: 250kcal | Carbohydrates: 33g | Protein: 6g | Fat: 11g | Sodium: 746mg | Fiber: 4g | Sugar: 2g
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