Roasted baby potatoes are the perfect side dish to any meal! Serve them with your favorite main course alongside the simple creamy za’atar yogurt dip.
Roasted Potatoes
Roasted potatoes are a go-to of mine when I’m in need of a simple, delicious side dish. They can be seasoned to your liking, and come out perfectly crisp every time. Make them with golden potatoes, or any variety you like, and serve them with nearly any main course- like this Lemon Butter Fish or Veggie Tuna Patties.
I love pairing them with a homemade za’atar yogurt dip because it adds the perfect balance of flavors. If you have any leftovers, you can serve them with a side of eggs for the ultimate breakfast potatoes!
What you’ll need to make roasted mini potatoes
This recipe is truly so simple, but comes out delicious every time! Here’s what you’ll need-
- Baby Yellow Potatoes: I used small golden potatoes cut in half, but any variety works!
- Olive oil: Extra virgin olive oil is my go-to for this recipe
- Spices: I made a simple spice blend from salt, pepper, paprika, smoked paprika and garlic powder
- Lemon Juice, Parsley & Sea Salt: Garnish your cooked potatoes with lemon juice, parsley and sea salt for the perfect balance of flavor
The za’atar yogurt dip adds a delicious creaminess to the spiced potatoes, and is made from Greek yogurt, za’atar spice, garlic, lemon juice, and salt & pepper.
The potatoes come out crispy on the outside, and tender on the inside. You can even prep them ahead of time to enjoy throughout the week!
This recipe is my go-to side dish when I’m looking for something quick and easy, and can be enjoyed in so many different ways. I know you guys are going to love it!
What to serve with your roasted potatoes:
BBQ Spiced Salmon
Lemon Pepper Tofu
Maple Dijon Salmon
Spinach & White Bean Burgers
Roasted Potatoes with Za’atar Yogurt Dip
Ingredients
- 1.5 lb baby potatoes
- 2 tbsp olive oil, plus more to drizzle
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dry parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika
- Top with: sea salt, fresh lemon juice, fresh parsley
Za’atar Yogurt Dip
- 1/2 cup Greek yogurt
- 1 tsp za’atar spice
- 1 tsp lemon juice
- 1 clove garlic, crushed
- Salt & pepper
- Olive oil, to top
Directions
- Preheat the oven to 400 F
- Slice the baby potatoes in half and add them into a bowl with the spices and olive oil. Toss together until evenly coated.
- Lightly drizzle olive oil over a large baking sheet and rub it around. Transfer the potatoes to the baking sheet, making sure they’re not overlapping.
- Bake for 20 minutes on the middle rack, remove the pan from the oven and toss the potatoes to flip them. Bake for an additional 15-20 minutes, or until they’re browned.
- While that bakes, prepare your yogurt dip by mixing together all of the ingredients together in a small bowl until smooth.
- Once the potatoes are done, top them with flakey sea salt, fresh lemon juice and fresh parsley and enjoy with the yogurt dip!
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