Servings: 8
Skill Level: Easy
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Za’atar Roasted Fingerling Potatoes with Yogurt Tahini Sauce


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


  1. Preheat oven to 425 degrees F.
  2. 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.
  3. 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.
  4. Transfer the potatoes to a large serving dish or platter. Drizzle tahini dressing over the potatoes and garnish with mint. Serve immediately.

Recipe by Katie Webster, Heathy Seasonal Recipes.

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