Cooking tip for roasting the potatoes perfectly:

When roasting fingerling potatoes, it is best to toss them with oil, salt and pepper before you spread them out on a baking sheet. Don't crowd the baking sheet. Crowding makes it harder for the potatoes to get browned.

How to cook the potatoes more quickly:

If you want to roast them more quickly, you can cut them in half lengthwise and then across crosswise.

How to perfectly cook the potatoes:

Use a hot oven, and stir occasionally. To test for doneness, just press a fork or paring knife into a potato to check. If you have skinnier potatoes, they will cook more quickly.

How to fix the sauce if it separates:

If the yogurt sauce 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.

Za'atar Roasted Fingerling Potatoes with Yogurt Tahini Sauce

Name: Za’atar Roasted Fingerling Potatoes with Yogurt Tahini Sauce
Prep time: 12 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Cuisine: American
Ingredients: 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

Description

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!

Ingredients

Units Scale

2 1/2 pounds fingerling potatoes
3 tablespoons extra-virgin olive oil, divided
2 teaspoons za’atar seasoning
1 teaspoon coarse kosher salt, divided
1/4 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

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Instructions

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.

Notes

Cooking Tip:

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.

Prep Time: 12 minutes
Cook Time: 25 minutes
Category: side dish
Method: Oven
Cuisine: American

Nutrition

Serving Size: 2/3 cup
Calories: 216
Sodium: 150
Fat: 7 g
Carbohydrates: 33
Fiber: 4
Protein: 6