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!
This Roasted Fingerling Potatoes recipe 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.
Some more recipes you may like:
- Skinny Oven Fries and these Cajun Oven Fries are two of my fave potato side dishes.
- Roasted Potatoes with Apples, Sausage and Maple Mustard Glaze this is a one pot wonder for busy fall evenings! And this Squash, Apple and Sausage Sheet Pan Dinner is another one to try.
- If you like the flavors in this recipe try this Tzatziki with Za’atar Pita Chips or my Grilled Za’atar Chicken Burger with Cucumber yogurt sauce.
- If you love this tahini sauce then check out this one: This Vegetarian Chickpea Burger has great texture thanks to brown rice and it is topped with lemony tahini and yogurt sauce! Amazing!
- Speaking of tahini, I have two tahini salad dressings for you to try: This lemon Tahini Dressing and my Maple Tahini dressing. Both are so so so good!
- I love making this Roasted Eggplant and Chickpea Salad with feta and parsely at this time of year too. It pairs well with Mediterranean or Middle Eastern meals.
- For a versatile roasted side, these Roasted Root Vegetables with Spring Herbs go with a lot of different meals.
- These basic but delicious Sheet Pan Potatoes are an easy side to pair with pretty much everything!
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