Spicy Roasted Potatoes with Tangy Yogurt Tahini Dip
A deliciously spicy roasted potato dish tossed in a rich tomato-garlic sauce and served with a creamy yogurt tahini dip—perfect as a snack or appetizer.
This recipe features golden, crispy roasted potatoes coated in a bold and spicy tomato-garlic sauce, served with a refreshing yogurt tahini dip. It's the perfect balance of heat and creaminess, ideal for parties, snacks, or side dishes. The recipe is easy to follow, and it brings a touch of Middle Eastern flavor to your table. Whether you're using soy yogurt for a vegan option or regular yogurt, the dip pairs beautifully with the seasoned potatoes.
Ingredients
Nutritional Information
- Calories: 280
- Total Fat: 13g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 520mg
- Total Carbohydrates: 35g
- Dietary Fiber: 4g
- Sugars: 3g
- Protein: 5g
Directions
1. Roast the Potatoes
Preheat the oven to 200°C (390°F). Toss the cubed potatoes with olive oil, cornstarch, salt, black pepper, and paprika until evenly coated. Spread them out on a lined baking tray. Roast for 40–50 minutes, flipping once halfway through, until golden and crispy.
2. Prepare the Spicy Sauce
Heat olive oil in a pan over medium heat. Add minced garlic and sauté until fragrant. Stir in tomato paste, chili powder, and other spices. Cook for 2–3 minutes. Add chopped parsley and lemon juice. If the sauce becomes too thick, add a splash of water.
3. Combine
Add the roasted potatoes into the sauce and toss until all pieces are fully coated.
4. Make the Dip
In a bowl, mix yogurt, tahini, grated garlic, lemon juice, and salt. Adjust the consistency with water if needed.
5. To Serve
Spread the dip on a serving plate. Place the spicy potatoes on top. Garnish with fresh parsley and serve hot.
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