za’atar roasted fingerling potatoes with yogurt tahini sauce
Today I have the most delicious, yet simple to prepare side dish: Za’atar Roasted Fingerling Potatoes with Yogurt Tahini Sauce. I know the name sounds super complicated, but it only requires 12 minutes of prep time!
DISCLOSURE: I created this Roasted Fingerling Potatoes recipe for the dairy farm families of New England as part of an ongoing partnership. I was compensated for this post and all opinions are my own.
I’m going to get to these roasted fingerling potatoes in just a jiffy, but first I wanted to share some photos from an event I was able to participate in a couple weeks ago.
The event was right here in my town, so I was happy for the opportunity to connect with local moms and share some of my recipes.
We took a tour of the dairy farm, saw their milking robot, learned about milk production and a lot more about what it takes to manage their crops and keep the herd happy. There was an interactive tour with multiple stations set up. I particularly liked the station manned by The University of Vermont Extension, where we learned about soil health, and minimizing run off through the use of cover crops. The Farr’s sow winter rye right over the cut down corn field, so that the root system stays intact, and helps keep the soil from running-off into the nearby Winooski river.
There was also an expert from a feed company who explained the different kinds of feeds that the Farrs can mix together for optimal nutrition for the cows.
All in all it was a really fun evening, and I am so happy to have had the opportunity.
Now, as promised, on to this Roasted Fingerling Potatoes recipe! It is so so so so good friends- and this creamy dreamy Greek Yogurt tahini dressing is like ohmahgah the best! Trust me when I say I am going to be pouring it on all the roasted things this fall!
I’m sharing it with you today because I thought it was a fitting accompaniment to the story of this dairy event. Read more below to have perfect results!
Za’atar Roasted Fingerling Potatoes
- Fingerling potatoes are long skinny potatoes, often 1 1/2 to 3 inches long.
- They are thin-skinned, so therefore fall under the “waxy” potato category. This means they are best prepared with moist cooking techniques, such as steaming or boiling.
- They are also great when roasted with their skins on, like in this recipe. Because they are so skinny, you don’t even have to cut them in half or quarters like a red potato.
- They have a smooth and creamy texture and sweet flavor. Their skin is mildly earthy.
- If you want to roast them more quickly, you can cut them in half lengthwise and then across crosswise.
- When roasting fingerling potatoes, it is best to toss them with oil, salt and pepper before you spread them out on a baking sheet.
- You can also add seasoning, like here I used za’atar spice (which is a Middle Eastern spice blend that includes sumac, sesame and thyme.)
- Don’t crowd the baking sheet. Crowding makes it harder for the potatoes to get browned.
Use a hot oven, and stir occasionally. To test for doneness, just press a fork or pairing knife into a potato to check. If you have skinnier potatoes, they will cook more quickly.
Greek Yogurt Tahini Sauce
- Tahini, is sesame paste. It has texture similar to peanut butter, but it is more thin. You can purchase it in the grocery isle in a jar or a can. Often it is in the international section. (Greek or Middle Eastern.) Ocasionally it will be with the peanut butters.
- If your tahini separates, just stir it together with a spoon or small whisk until it is smooth again. Then measure out what you need for the recipe.
- I used full-fat Greek yogurt, because it’s what I have been keeping on hand lately. It is so rich and creamy! I love it for an afternoon snack. Anyway, you can use low-fat or non-fat too if that’s what you have in your fridge.
- The lemon juice, and salt balance eachother and provide contrast with the any bitterness of the tahini, and the sweetness of the potato.
- I thinned the sauce out with water to make it the right texture. Add that in after the sauce is stirred together.
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Thanks so much for reading! Remember to come back and leave me a comment if you try this recipe! I love hearing from you!
Roasted fingerling potatoes with za’atar spice mix topped with creamy Greek yogurt tahini sauce. Top it with fresh mint. Naturally gluten-free and only 12 minutes of prep time!
- 2 ½ pounds fingerling potatoes
- 3 tablespoons extra-virgin olive oil, divided
- 2 teaspoons za’atar seasoning
- 1 teaspoon coarse kosher salt, divided
- ¼ cup plain Greek yogurt, low-fat if desired
- 1 tablespoon Tahini
- 1 tablespoon lemon juice
- 2 to 3 tablespoons water
- 2 tablespoons chopped fresh mint
- Preheat oven to 425 degrees F.
- Toss potatoes, 1 tablespoon oil, za’atar and ½ teaspoon salt in a large bowl. Spread potatoes out on a large rimmed baking sheet. Transfer to the oven, and roast, stirring once or twice until browned and tender when pierced with a knife, 24 to 32 minutes.
- Meanwhile, whisk the remaining 2 tablespoons oil, Greek yogurt, Tahini, lemon juice and the remaining ½ teaspoon salt in a medium bowl. Add enough water to thin to desired consistency.
- Transfer the potatoes to a large serving dish or platter. Drizzle tahini dressing over the potatoes and garnish with mint. Serve immediately.
- Serving Size: 2/3 cup
- Calories: 216
- Sodium: 150
- Fat: 7 g
- Carbohydrates: 33
- Fiber: 4
- Protein: 6