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.
Recipe by Katie Webster, Heathy Seasonal Recipes.